Spicy Chicken Korma

Recipe by
Total Time:
1 hour 40 mins
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

Rate This Recipe

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

How to Make Spicy Chicken Korma

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

EXPLORE CATEGORIES