Korma is a curry dish prepared either with mutton, mixed veggies or chicken. It can be made either dry or with gravy according to individual preference. The choice of ingredients that goes into making this delicious and yummy dish varies from region to region and from person to person. In fact every household have their own version.
This is my version of Chicken Korma where I have dry roasted numerous aromatic spices and made it in a dry form as I like it this way when having it with any Indian flat bread. I opted for tomatoes and tomato paste along with onion, ginger and garlic for the base sauce, but yoghurt or cream too can be used to make it more milder. So check for a step by step guide to prepare it.
- 500 gms. chicken on bones, curry cut
- 2 onion, chopped
- 3-4 garlic, chopped
- 1" ginger, chopped
- 2 tomatoes, chopped
- 1 sprig curry leaves
- salt to taste
- 1 tsp. turmeric powder
- 1 tsp. tomato paste
Roast & Grind -
- 2 tbsp. fresh grated coconut
- 7-8 dry red chilies
- 2 tsp. sesame seeds
- 1" cinnamon stick
- 3 green cardamoms
- 5 cloves
- 2-3 bay leave
- 1 star anise
- 1 mace
- 1 tsp. whole pepper
- 1 tbsp. coriander seeds
- 1 tsp. cumin seeds
- 1/4 tsp. fenugreek seeds
- 1 tsp. mustard seeds
- 1 tsp. fennel seeds
Dry roast the coconut separately till golden colour. Keep aside to cool. Roast rest of the spices in a hot pan for a few seconds. Cool and grind into a powder along with the roasted coconut.
Heat oil in a pan and fry the onions, ginger and garlic till light brown. Add the tomatoes and continue to fry on low flame till they are mashed.
Add 2 tbsp. of the ground spice powder along with some water and saute till it is well combined.
Now add the chicken, curry leaves, salt and turmeric powder. Mix well and add 1 cup water. Cover and cook on medium flame till the gravy dries up and the chicken turns soft.
Serve as a side dish with jeera rice, plain biryani, pulao, naan, tandoori roti or just plain chapati.
Ingredients - Cinnamon, cardamoms, cloves, mace, star anise,
coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, sesame
seeds, whole dry red chilies, peppercorns, mustard seeds & bay leaves.....
.......need to be dry roasted in a hot pan for a few seconds.
Grind along with the dry roasted fresh grated coconuts.
The ground spices.
Heat oil and saute the onions till light brown.
Add the tomatoes and continue to saute till it is mashed.
Add 2 tbsp. of the prepared ground spice and mix well.
Add the chicken, salt, turmeric powder and curry leaves.....
......followed by 1 cup water. Cover and simmer till almost done.
Add the tomato paste and continue to cook till the gravy is dry.
Serve as a side dish with jeera rice, plain biryani, pulao, naan, tandoori
roti or just plain chapati.