Chicken Korma easy recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 Chicken Pieces (combination of thighs and drumsticks)1.5 medium Bombay Onions pureed3 tbsp ginger garlic paste (marinate the chicken)2 tbsp desiccated coconut2 tbsp coconut powder10 cashew nuts1 tbsp poppy seeds2 tbsp yogurt2 tspn chilli powder (or as required)1 tbsp coriander chopped finely4 tbsp ghee4 green cardamom3 cloves1 cinnamon stick4 pepper corns1 tspn powdered black cardamomsalt as per taste
Marinate the chicken with the ginger garlic paste salt and chilli powder. Keep aside for 30mins
Soak with a little water the cashews, coconut powder, desiccated coconut and poppy seeds then grind with the yogurt to a fine paste.
Heat the ghee and add pepper corns, cinnamon stick, cloves, green cardamom until it splutters but do not burn it.
Add the pureed onions and let them cook until all the water in it evaporates and there is no raw onion smell.
Put in the marinated chicken and coat it with the pureed onion paste and let it cook till its golden.
Add the cashew, coconut, poppy seeds, yogurt paste to this mixture along with some water. Close the lid and let it cook on a slow flame
Once the curry is reduced to its size with a nice aroma and consistency, stir in some black cardamom powder and garnish with the chopped coriander.
Sprinkle some lemon juice for enhanced flavor
Close the lid and serve hot.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ALL_SMILES_4U.
Soak with a little water the cashews, coconut powder, desiccated coconut and poppy seeds then grind with the yogurt to a fine paste.
Heat the ghee and add pepper corns, cinnamon stick, cloves, green cardamom until it splutters but do not burn it.
Add the pureed onions and let them cook until all the water in it evaporates and there is no raw onion smell.
Put in the marinated chicken and coat it with the pureed onion paste and let it cook till its golden.
Add the cashew, coconut, poppy seeds, yogurt paste to this mixture along with some water. Close the lid and let it cook on a slow flame
Once the curry is reduced to its size with a nice aroma and consistency, stir in some black cardamom powder and garnish with the chopped coriander.
Sprinkle some lemon juice for enhanced flavor
Close the lid and serve hot.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ALL_SMILES_4U.
Nutritional Info Amount Per Serving
- Calories: 375.8
- Total Fat: 26.1 g
- Cholesterol: 105.5 mg
- Sodium: 104.5 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 3.5 g
- Protein: 23.6 g
Member Reviews