Kerala Style Chicken Korma
- luvlittlehearts
- Oct 29, 2015
- 2 min read
Ingredients:
Chicken,medium size pieces - 350 to 400 gms
Cashew nuts - 15 to 18
Onion, sliced - 1 cup( 1 large)
Ginger, chopped - 1 tsp
Garlic ,chopped - 1 tsp
Green chili,sliced - 2 ( or according to taste)
Cardamom - 2
Cloves - 2
Cinnamon- 1/2" piece
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Black pepper powder - 1/4 to 1/2 tsp
Thin coconut milk - 1 cup
Water - as required
Thick coconut milk - 1/2 cup
Garma masala powder - 1/2 tsp
Oil - as required
Salt - to taste
To garnish:
Cashew nuts-5 to 8
Curry leaves,sliced - 1
Curry leaves - 1 sprig
Ghee or oil - as required
Method: Soak cashew nuts in warm water for about 15 minutes. In a blender, grind the cashews to form a smooth paste. Keep aside until required. Heat oil in a pan, add onion, ginger, garlic, and green chilies. Sauté until onion turns golden brown. Allow to cool slightly and grind to form a smooth paste, adding 2 or 3 tbsp of water as required. Heat oil in a pan,add cardamon,cloves and cinnamon. Sauté until fragrant. Reduce the flame to low, and add turmeric powder, coriander powder and black pepper powder. Sauté for few seconds.(Stir continuously to avoid burning.) Next add the prepared onion paste and mix well. Add thin coconut milk, water and salt to taste. Mix well until combined. Now add the chicken and mix well. Cover and cook until chicken is done. Next add the cashew nut paste and garam masala. Mix well until combined. Cook for about 5 minutes or until the gravy turns thick. Add thick coconut milk and bring it to just under a boil. Heat oil in a pan add the cashew nuts and fry until it turns golden brown. Drain and keep aside. In the same pan add green chilies and curry leaves. Sauté for about few seconds and add this to the curry along with the fried cashewnuts. Add chopped coriander leaves,if desired. Serve with palappam.
Happy Cooking!
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