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.
2 Tomatoes - Puree2 Tablespoons Ginger Paste.
1 Cup Coconut Milk.Coconut Paste :
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