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!
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| 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.
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!
