Saturday, 9 August 2014

Chicken Korma - A speciality of the Malabar Muslim Community

 
 
Adapted from Lathika George's The Suriani Kitchen , this subtly spiced Chicken Korma from the Malabar Muslim community came out fabulous . I followed the recipe in principle , making changes like increasing ' bhuno ing ' time , browning onions more and yes doubled the spice powder as to my mind it was under spiced , as in flavored . This is my version.
1 Kg Chicken Boneless Chicken - I always use Thigh pieces.
4 Tablespoon Oil .
2 Onions Finely Chopped.
2 Tomatoes - Puree
2 Tablespoons Ginger Paste.
2 Tablespoons Garlic Paste.
1 Teaspoon haldi.
Salt
1 Cup Coconut Milk.
Coconut Paste :
1cup Coconut Grated.
1/2 Cup Cashew.
1 Tablespoon Lightly Roasted Poppy Seeds.
6 Green Chilies.
Spice Powder -Lightly roast and dry grind :
8 Cloves.
8 Green Cardamon Pods
1" Cinnamon Stick.
1 Tablespoon Aniseed .
Heat oil , saute onions till medium brown , add ginger and garlic and cook covered on low for 4-5 minutes , add a splash of water if needed.
Add coconut paste , mix well and bhuno for 4-5 minutes on low , it won't brown , that's okay . Add splash of water and cook covered another 2 minutes , then add tomato puree , spice powder mix , salt and haldi. Cook covered till oil separates , adding splashes of water if needed be.
Add chicken , mix well , on low heat continue to bhuno , add 1/2 cup of water and allow the chicken to gently cook. When nearly done slowly keep adding the coconut milk , cook till chicken is done and you have a nice thick gravy.
Remember cook on low , covered and with oodles of love ! This is perhaps one of the best kormas I have eaten.


Sikandalous Cuisine https://www.facebook.com/groups/325180622895/

No comments:

Post a Comment