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Indian Chicken Korma

vahrehvahchef's picture
chicken cooked in coconut gravy
Ingredients
  Chicken 500 Gram
  Poppy seeds/Cashew 2 Tablespoon
  Chopped green chilies 2
  Grated coconut 1 Cup (16 tbs)
  Cooking oil 2 Tablespoon
  Coriander leaves 1 Bunch (100 gm)
  Coriander powder 1 Tablespoon
  Cumin powder 1 Teaspoon
  Curd 1 Cup (16 tbs)
  Curry leaves sprig 1
  Finely chopped onion 2
  Garam masala 3
  Garlic – ginger paste 1 Teaspoon
  Garlic paste 1 Teaspoon
  Pepper 1 1⁄2 Teaspoon
  Salt To Taste
  Turmeric 1 Pinch
  Yogurt 1 1⁄2 Cup (24 tbs)
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Feel: 
Meaty
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Chicken, Meat
Interest: 
Party
Preparation Time: 
25 Minutes
Cook Time: 
40 Minutes
Ready In: 
65 Minutes
Servings: 
4
Subtitle: 
Indian Chicken abd Coconut Curry
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.

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Average: 3.4 (32 votes)

10 Comments

Anonymous's picture
I think he spoke quite well :)
Anonymous's picture
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.
Minraydus's picture
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!
Anonymous's picture
jus the recipe i was looking for..sure gonna try it this way....thanks chef...can cream be substituted for coconut
Anonymous's picture
wow....this seem very complicate to cook if I can try!
Anonymous's picture
trust me its not...its worth the trouble u take....i tried it...its awesome...best with chappathis....
Anonymous's picture
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!
Purpleblock's picture
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.
Samina.Tapia's picture
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.
Anonymous's picture
Great recipe. Just stop using non stick pans, they are coated with fluoride...