I,my kids and hubby were went to my brother in law house for weekend stay. So,I made this delicious curry for our dinner at home. I really enjoy making such an authentic dish over the weekend with my family. It was so nice to sit down to a family dinner while chatting and enjoying our meal.
In my mind,it's already striked me to make madrasi chicken korma. Yes,I love to make variety dish based countries. Today, I'd chose this korma dish as my first challenge to My Korma Varieties Page. I have formed this challenge for me to accumulate enough korma recipes based differ countries. How is it?
Well, Korma is one of those rich and creamy dish.
Modern korma is very mild creamy aromatic base in which vegetables or meats to simmered. Coconut milk or whipping cream to make the curry mild creamy with spices.
North Indian korma is also called as Mughlai Korma. Almonds or cashew and yogurt are ground together to make a creamy base. There are two version; Mughalai and Shahi(Punjabi).
Korma Kashmir is based on nutty and yogurt paste,also using few spices.
South Indian Korma, fresh coconut and milk are used to make creamy base. Uses almond or cashew nuts for rich and creamy too.
I'm happy to start up my challenge with South Indian korma. Firstly, I go nuts that's cashew nuts! I and my kids loved to munch cashew nuts. We couldn't resist to munch even during cooking process. I'm seldom to cook cashews besides for any garnishing. I have used generous amount of cashews and grated coconut to make very rich and creamy Korma. It's really perfect paired with capati. So, here is my Korma recipe;
Ingredients
Onions - 2 nos..sliced
Ginger and garlic paste - 2 tbsp
Tomatoes - 1 ..sliced
Coriander powder - 1 tbsp
Green chilies - 2 nos ..halved
Curry leaves - 1 stick
Salt
Water
Coriander leaves - handful..chopped
Oil
To marinate
Chicken - 1/2 kg ( chest part,cubed)
Yogurt - 2 tbsp
Ginger and garlic paste - 1 tbsp
Turmeric powder - 1/2 tsp
To blend
Grated coconut - 1 cup
Cashew nuts - 1 cup
Dry chilies - 2 nos
To temper
Cinnamon stick - 1
Anise seed - 1
Cardamon - 2 nos
Bay leaf - 1
Fennel seeds - 1/2 tsp
Preparation
1. Heat oil in a pan and temper all spices until fragrant.
2. Add sliced onions with a sprinkle of salt until very brown.
3. Add ginger and garlic pastes and cook for a minutes.
4. Then,throw in tomatoes and toss for a minute.
5. Add in blended coconut paste and coriander powder,mix well.
6. At this stage, add the marinated chicken with green chilies. Mix well with adding little water.
7. Add generous sprinkle of salt and bring to boil.
8. Reduce the heat to simmer.
9. Cover the pan so that cook fast.
10. Stir occasionally until the chicken cooked well.
11. Sprinkle chopped coriander leaves once the Korma has done.
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