Spicy Kori korma/ chicken korma

If you are viewing this blog then you're at the right place. I specialize in south Indian dishes and I'll teach you how to make every south Indian dish and master them. So, lets begin. today I'm going to show you how to make south Indian chicken korma, but sorry people I'll not be able to put a video tutorial today but I hope this helps you!

Kori korma or chicken korma

The ingredients:

• Garam masala powder 3tbsp(table spoon)

• Salt 2 ½ tbsp.

• Chicken 150 g or 5 to 6 pieces including breast.

• Coriander powder 3 tbsp.

•  Chilli powder 1tbsp.

• Turmeric powder ½ tbsp.

• Curry leaves (as much as you will).

• Vegetable oil 6tbsp.

• Fennel seed/ saunf  (again as much as you will).

• Chopped onions (2 whole onions).

• Chopped green chilli (2 or 3 whole chillies).

• Chopped tomatoes (2 whole tomatoes depending on the size).

• Coconut paste 3tbsp.

• Ginger-Garlic paste 2tbsp.

• Poppy seed paste (don’t use more than 1tbsp).

• ½ or 1 cup of water.

      

             

Method:
  
1. Pour the vegetable oil first.

2. Add fennel seed.

3. Then add the chopped onions.

4. Add the chopped chilies too.

5. Curry leaves as well.

6. Sauté the mixture until it turns golden brown.

7. After our mixture turns golden brown, add the ginger-garlic paste mentioned above in the ingredients.

8. Sauté it again for 1 or 2 minutes.

9. Add the turmeric powder; add the chilli powder, and the coriander powder.

10. Sauté the mixture again for binding the flavours and then add the chicken.

11. Now add tomato to the kurma and sauté it again then add the coconut paste.

12. Now add the poppy seed paste remember not more than 1 tbsp.

13. Now add water to it if you feel that the water is too less, add ½ a cup of water more.

14. Put a lid upon your utensil (depends on which ever utensil you’re using) and keep it closed up to 10 to 15 minutes since, the chicken needs to get cooked.

  

15. Now, stir the curry until it gets thicker. Once it gets thick it’s ready to get served.

Enjoy!