Today Food Recipe (Spicy Chicken Korma)

Spicy Chicken Korma

Spicy Chicken Korma

Author: Maria Jose

Recipe type: Side Dish

Prep time:  15 mins

Cook time:  25 mins

Total time:  40 mins

Serves: 3-4

Ingredients

• Chicken - ½ kg (cut into med size pieces)
• Cardamom - 3
• Cloves - 3
• Cinnamon - a small piece
• Fennel seeds (perumjeerakam) - ¼ tsp
• Onion - 3 med-big, finely sliced
• Ginger & garlic - 1 tbsp each, crushed/grated
• Chilli powder - 2- 2½ tsp
• Coriander powder - 2½ tsp
• Turmeric powder - ½ tsp
• Pepper powder - ½ - 1 tsp
• Fennel powder - ½ tsp
• Tomato - 1 big, sliced
• Cashew nuts - 6
• Poppy seeds (kashakasha) - 1 tsp (refer notes)
• Grated coconut - 3 tbsp
• Water - 1½ - 2 cups
• Medium thick coconut milk - ½ cup (optional, refer notes)
• Coriander leaves - a handful
• Curry leaves
• Salt
• Oil

Instructions

1. Soak the cashews & poppy seeds in 2 tbsp hot water.
2. Heat oil & add cardamom, cloves, cinnamon & fennel seeds. Add finely sliced onion & cook till it becomes brown colour. Add crushed ginger & garlic. Cook for a few minutes. Add chilli, coriander, turmeric, fennel & pepper powder. Mix well & cook till the raw smell goes, around 2-3 mins. Add sliced tomatoes & give a stir. Add chicken pieces, salt & curry leaves. Mix well. Make sure the chicken pieces are coated with the masala. Add water & cover & cook.
3. Grind the soaked cashews & poppy seeds & coconut with enough water to get a smooth paste. Add this paste to the curry when the chicken is almost done. Mix well. Cook for 3-4 mins. Add coconut milk (if using) & combine well. Cook for 2 more mins. Add chopped coriander leaves & remove from fire.
4. Serve with pulao, rice, roti, appam etc;