CHICKEN KORMA

Chicken Korma is an admired traditional mild Mughlai dish made of coconut – cashew nut paste and yoghurt to give a nice silky rich creamy sauce or gravy. It’s not a very spicy dish as we will not be using the red chilli powder and the chicken is cooked and nicely blended with green chilies, pepper powder and whole Indian spices.

 

                                                            

 

It is a very popular dish in North-India. Most of the Indian food lovers love the rich creaminess of the korma and if you would like to eat it slightly hotter or spicier, then you can add chilli powder. Korma spelled as Qorma in Urdu and Kurma in Southern India is a dish originating from Central Asia or Western Asia.

 

Korma could be made in  vegetarian and non-vegetarian version. Chicken Korma is indicative of the Moghul cooking of Northern India – marked by silken curries, butter dishes and delicate flavors. In Iran, ghorme is a thick sauce of herbs and vegetables often used in stews.

Korma has its roots in the Mughlai cuisine of modern India. It is a characteristic Indian dish which can be traced back to the 16th century and to the Mughal incursions into present day Northern India, Pakistan and Bangladesh. Classically, a korma is defined as a dish where meat or vegetables are braised with water, stock, and yoghurt or cream.

 

The technique covers many different styles of korma. Chicken korma is one of the treasures of the Mughlai cuisine from all the variety of the chicken curry recipes. In Chicken korma, it’s more of the nice rich creamy paste of the nuts (cashew nut) and coconut that really pulls out the fragrance of the spices within and enhances the taste and flavor of the dish.

 

To prepare the Chicken Korma, in big frying pan heat oil, add whole garam masala, mustard seeds, cumin seeds and when they crackle add onions and fry well until they turn golden brown. Now add the turmeric pd, garlic garlic paste and fry till the raw flavor of the ginger garlic goes. Add curry leaves, chopped green chilies.

 

After a few minutes add the coconut and cashew nut paste, cook over slow flame as cashew nut paste can get burnt fast. Cook till oil oozes and then add the whisked yogurt, cumin pdr, coriander powder and mix. Add the chicken pieces and mix well. Add pepper powder mix and cover the pan with a lid and cook over a slow flame till done.  Add cream if you desire (optional) and serve hot with chopped coriander as garnish.

 

This is one of the most classic Chicken curry dishes and can be served with plain rice, pulao, biryani, dosai, appam, uttappam, and Malabar paratha or tandoori roti, naan. Chicken korma is one of the most luscious delicate mildly yellowish in color and a very tempting dish. Do try this and view the making of Chicken korma at:

 

 

A korma can be mildly spiced or fiery and may use lamb, chicken, beef; some kormas combine meat and vegetables such as spinach and turnip. Korma is usually referred to a thick, cream based sauce or gravy and is invariably popular for its mild spiciness from the nuts like almonds or cashews and coconut. This low cooking temperature is usually quite difficult to achieve, but if done correctly results in a memorable dish.

 

 

 

 

Author : Admin

 

Published On : Oct 19, 2007

 

Preparation Time: 25min

 

Recipe Type : NonVeg-Main

 

Cooking Time : 25 min

 

Standing Time : 5-8 mins

 

Yield : 4 (4 servings)

 

Ingredient : Chicken

 

Description : chicken in coconut sauce

 

 

Ingredient Name	Unit	Quantity
Chicken	grams	500
cashew or Poppy seeds	tbsp	2
chopped gr chillies	number	2
Coconut grated	cup	1
Cooking Oil	tbsp	2
coriander leaves	bunch	1
Coriander Powder	tbsp	1
Cumin Seed Powder	tsp	1
curd	cup	1
curry leaves	springs	1
finely chopped Onion	number	2
Garam Masala	piece	3
Ginger garlic paste	tsp	1
paste Garlic	tsp	1
pepper pdr	tsp	1.5
Salt	to taste	1
turmeric	pinch	1
Yogurt	cup	1.5

Directions | How to make Chicken Korma
In a big frying pan heat oil, add garam masala,mustard ,cumin then fry the onions until they turn golden brown. Now add the garlic paste and ginger paste.curry leaves chopped chilli After a few minutes add the coconut and cashew or poppyseed paste , stir and then add the yogurt, ,cumin pdr, coriander powder. add the chicken pieces and cook in the gravy add pepper pdr add cream if you desire and serve hot with chopped coriander as garnish