This is the first time I tried making chicken korma at home and was really satisfied. I got the recipe from a book I got from the library, 'Savouring the Spice Coast of India'. It's a great book and I'll be trying a few recipes from it. The gravy was rich and delicious, Of course you can't have something like this everyday, but its a wonderful recipe for an occasional treat.
Ingredients: 3 tbs cashew nuts 1/4 cup fresh coconut, grated 2 tbs oil 1 1/2 cup onion, finely chopped 2 green chillies, finely chopped
1 tbs ginger garlic paste 1 cup tomato, finely chopped 1/2 cup cilantro, finely chopped 2 tbs coriander powder 1 tsp cumin powder 1/2 tsp black pepper powder 1/2 - 1 tsp red chilli powder 1/4 tsp turmeric powder 1 tsp garam masala 2 tbs yogurt salt to taste 2 lbs boneless chicken thighs, cut into small pieces
Method: Grind the coconut and cashews with little water to a smooth paste. Heat oil in a pan and fry the onions till golden brown.
Add the green chillies and ginger garlic paste and fry for 2 mins. Add the tomato, cilantro and the spice powders and fry till the tomato is mashed and the oil separates. Add the yogurt and stir for a min till well blended. Add the chicken and salt and fry for 2 minutes.
Add 1/2 cup water, bring to a boil and cover and cook on medium heat till the chicken is almost done. Add the cashew paste and mix well. Simmer for another ten minutes. Serve hot garnished with coriander leaves. Tastes best with rotis.