Friday 29 March 2013

CHICKEN KORMA



INGREDIENTS
Chicken - 1 Kg
Onion - 1 ( sliced )
Green Chillies - 2 ( sliced )
Ginger & Garlic Paste - 1 Tbsp
Fennel Powder - 1 Tsp
Turmeric Powder - 1 / 4 Tsp
Pepper Powder - 1 Tsp
Salt - to taste

TO GRIND
Coconut - 1 / 2 cup ( grated )
Shallots - 10 ( sliced )
Green Chillies - 2 ( chopped )
Poppy Seeds - 1 Tsp
Fennel Powder - 1 Tsp
Coriander Powder - 1 TSp
Soaked Cashew Nuts - 10
Salt - to taste

TO TEMPER
Cinnamom - 1 inch piece
Cardamoms - 2
Cloves - 2
Coconut Oil - 3 Tbsps

TO GARNISH
Coriander Leaves - chopped

METHOD
1. Clean and cut chicken into medium size pieces and
     keep aside.
2. Grind the ingredients given above to a smooth paste.
3. Heat oil in a pan and temper the ingredients.
4. Add the sliced onion and green chillies, saute till the
    onions turn pink.
5. Add the ginger and garlic paste and saute till raw smell
     is no more.
6. Add the spice powders and saute for 3 mins in a low flame.
7. Now add the ground paste and saute in low flame for 5 - 7
    minutes.
8. Add the chicken pieces, mix well and add enough water.
9. Cover and cook till chicken is tender.
10. Serve hot garnished with coriander leaves.


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