recipe counter

Spicy Chicken Korma

Spicy Chicken Korma is a popular Indian Curries
Author :
Category :
Non-Vegetarian
Course :
Curries
Cuisine :
Indian
Technique :
Stewed
Difficulty :
Medium
Preparation Time :
1 hour
Servings :
Serves 6
RATINGs :

Ingredients

1 - large Chicken

1 cup - water

50 g - grated Coconut

3 tbsp - Yoghurt

3 tbsp - oil

2 tbsp - chopped fresh coriander

2 - onions, chopped

4 tsp - Coriander seeds

1 tsp - ground Turmeric

8 Cloves - garlic, chopped

1 inch - ginger, chopped

2 - Dried red chillies

2 tsp - Cumin seeds

5 - Cloves

1/2 tsp - Black Peppercorns

Seeds from 4 Cardamom pods

1 - Cinnamon stick, broken

1/4 tsp - grated Nutmeg

1/2 tsp - Mustard Seeds

1/2 tsp - Fenugreek seeds

2 - Bay Leaves

Salt

Method

  1. Remove the skin and fat from the chicken.
  2. Cut into about 12 pieces.
  3. Rub in the turmeric, salt and yoghurt and leave to marinade for 1 hour.
  4. Grind with water all the remaining ingredients, except oil and fresh coriander.
  5. Heat oil and fry puree over a medium heat for 10 mins until the oil appears on the surface.
  6. Stir in the chicken with its marinade and bring to the boil.
  7. Reduce the heat, cover and simmer for 45 mins until the chicken is tender.
  8. Garnish with coriander and serve hot with rice.
comments powered by Disqus






Bawarchi of the week

Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian Food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

know more