Chicken Korma

A community recipe by vishal

Not tested or verified by Nigella.com

Introduction

Ingredients

Serves: 2

3 chicken breasts
1 teaspoon red chile powder
1 teaspoon turmeric
1 cup plain yogurt
4 small onions
5 green chiles
2 tablespoons coriander seeds
2 tablespoons cumin seeds
1 teaspoon mustard seeds
2½ tablespoons coconut oil
3 cinnamon sticks
1½ teaspoons cumin seeds
1 pinch of heeng
1½ teaspoons garlic puree
1 teaspoon ginger paste
2 cups coconut milk

Method

Chicken Korma is a community recipe submitted by vishal and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Take chicken breasts and cut them into even sized pieces.

Now marinate these chicken pieces with a mixture of salt, red chile powder, turmeric powder and yoghurt.

Leave it for around 30 minutes.

Slice 2 onions into thin slices.

Now take 5 green chiles, 4 small onions and some water and blend them to make a thick onion paste.

Take 2 tbsp coriander seeds and 2 tbsp cumin seeds and dry roast them in a pan.

Allow it to cool down for sometime and grind it into a fine powder.

Take a pan, heat about 2½ tbsp coconut oil in it. Now add 3 sticks of cinnamon,1½ tsp of cumin seeds, little bit of heeng, 1 ½ tsp of garlic paste and 1 tsp ginger paste.

Saute till the mixture turns brown.

Now add the onion and green chile paste.

Cook for a while and then add 3 tsp of roasted cumin and coriander powder. Saute.

Add the marinated chicken into the cooking mixture. Saute. Now add 1 cup coconut milk, saute and keep it on a low heat for sometime to cook.

Now add 1 cup coconut milk and a bowl full of chopped coriander leaves. Saute

Take it out and serve hot.