Chicken / Lamb Korma are one of the most popular dishes in Western countries. It is a very easy to prepare and delicious dish. It's not too spicy yet has lots of flavour. If you have ever wanted to try your hand at Indian food, this is a good one to start with. Coconut and yogurt give a unique taste to this dish. The same ingredients and method can be used to make Lamb /Beef Korma. Only the cooking time will vary as per the meat.
Ingredients
- Boneless chicken diced 500 grams
- Onion 2
- Tomato paste 3 tablepoons
- Garlic paste 1 teaspoon
- Ginger paste 1 teaspoon
- Unsweetened yogurt 3 tablespoon
- Turmeric powder 1 teaspoon
- Chilli powder ½ - 1 teaspoon
- Coriander powder 1 teaspoon
- Cumin powder 1 teaspoon
- Garam masala ½ teaspoon
- Desiccated coconut 3 tablepoons
- Oil 3 tablepoons
- Salt to taste
- Cream 3 tablepoons
- Coriander for garnishing 1 tablespoon
Instructions
- Heat a tablespoon of oil in a saucepan over medium heat.
- Fry onions until they are cooked.
- In a blender, add onions, ginger, garlic, coconut and about 6-8 tablespoons water and blend into a smooth paste.
- Heat 2 tablespoons of oil in a saucepan.
- Add the onion paste and sauté for about 2-3 minutes.
- One after other, add turmeric powder, chilli powder, coriander powder, cumin powder and salt, keep frying while each ingredient is being added.
- Add salt, continue frying for couple of minutes more.
- Add tomato paste and yoghurt. Cook till the oil starts leaving.
- Add chicken and sauté for 3-4 minutes.
- Add sufficient water for chicken to cook. Bring to boil. Cover the saucepan, reduce heat and simmer for about 10-15 minutes till chicken pieces are fully cooked.
- Finish with cream, and garam masala.
- Garnish with coriander and serve hot with roti / paratha or rice.
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