Indian Chicken Korma Recipe Video
chicken cooked in coconut gravy
Ingredients
500 grams Chicken
2 tbsp cashew or Poppy seeds
2 number chopped gr chillies
1 cup Coconut grated
2 tbsp Cooking Oil
1 bunch coriander leaves
1 tbsp Coriander Powder
1 tsp Cumin Seed Powder
1 cup curd
1 springs curry leaves
2 number finely chopped Onion
3 piece Garam Masala
1 tsp Ginger garlic paste
1 tsp paste Garlic
1.5 tsp pepper pdr
1 to taste Salt
1 pinch turmeric
1.5 cup Yogurt
Directions
MAKING
1. In a big frying pan heat oil, add whole garam masala, mustard seeds, cumin seeds and when they crackle add onions and fry well until they turn golden brown.
2. Now add the turmeric powder, ginger garlic paste and fry till the raw flavor of the ginger garlic goes.
3. Add curry leaves and chopped green chilies. After a few minutes, add the coconut and cashew nut paste, cook over slow flame as cashew nut paste can get burnt fast.
4. Cook till oil oozes and then add the whisked yogurt, cumin powder, coriander powder and mix.
5. Add the chicken pieces and mix well. Add pepper powder mix and cover the pan with a lid and cook over a slow flame till done.
6. Add cream if you desire.
SERVING
7. Serve hot with chopped coriander as garnish.
1. In a big frying pan heat oil, add whole garam masala, mustard seeds, cumin seeds and when they crackle add onions and fry well until they turn golden brown.
2. Now add the turmeric powder, ginger garlic paste and fry till the raw flavor of the ginger garlic goes.
3. Add curry leaves and chopped green chilies. After a few minutes, add the coconut and cashew nut paste, cook over slow flame as cashew nut paste can get burnt fast.
4. Cook till oil oozes and then add the whisked yogurt, cumin powder, coriander powder and mix.
5. Add the chicken pieces and mix well. Add pepper powder mix and cover the pan with a lid and cook over a slow flame till done.
6. Add cream if you desire.
SERVING
7. Serve hot with chopped coriander as garnish.
Editors Review
Indian Chicken Korma is one of the most popular curries all over India. It is cooked in a different manner in different parts of the country. This video shows a Southern version of this delicacy. Take a look and try it out. The coconut adds magic to this dish.Comments
Comments: 10 |
Add a Comment
Anonymous says :
Great recipe. Just stop using non stick pans, they are coated with fluoride...
Posted on: 24 June 2012 - 11:11am
Purpleblock says :
What is "3 piece Garam Masala"?
Normally garam massala is a number of whole spices toasted and removed after flavouring the oil or toasted and ground and used at the end of the dish as a powder.
Please explain.
Posted on: 26 January 2012 - 11:35am
Samina Tapia says :
Hi Purpleblock, in this recipe, the chef means whole garam masala; cardamom, cinnamon, cloves (3 pieces of each). These are added to the hot oil. Watch the video rather than following the written directions. The process is well explained there and you get a fair idea of how to make the gravy.
Posted on: 31 January 2012 - 12:05pm
Anonymous says :
I made this for the first time following his exact instructions(minus the cashews) and it was FABULOUS!!!!!I had to bring my laptop in the kitchen with me and i kept posing and rewinding. Good job!
Posted on: 26 January 2010 - 7:28pm
Anonymous says :
wow....this seem very complicate to cook if I can try!
Posted on: 19 January 2010 - 11:44pm
Anonymous says :
jus the recipe i was looking for..sure gonna try it this way....thanks chef...can cream be substituted for coconut
Posted on: 31 December 2009 - 3:55am
Minraydus says :
This is a great recipe. I've tried it once already, and it was delicious (eventhough I was missing a couple of ingredients!) and relatively easy for an Indian dish. Am doing it for the second time tonight. As for those of you who had difficulty understanding the chef's accent ... well, be patient, listen carefully a few times, and you'll get it. That's what makes international cooking fun, dudes!
Posted on: 6 December 2009 - 2:53pm
Anonymous says :
I think he's great, and so is his accent, if he spoke oxford English it wouldn't be the same, after all it is Indian food he's cooking.
Posted on: 18 November 2009 - 10:44am
Chef
