Chicken Korma

INGREDIENTS

Chicken 1kg
Sliced onion 1 cup
Poppy seeds 1 tablespoon
Coriander seeds 1 tablespoon
Cumin seeds 1 teaspoon
Fresh grated coconut ½ cups
Curd (yogurt) 1 cup
Garlic cloves 2
Ginger paste 2 teaspoon
Green cardamom 3 – 4
Dry red chili whole 2
Fresh cream ¼ cup
cream ¼ cup
Oil 3 tablespoons
Salt to taste

METHOD

Clean, wash and skin the chicken. Cut
the
chicken into 12 – 14 pieces. Soak poppy
seeds in 1 cup warm water for 10
minutes.
Grind soaked poppy seeds with deseeded
red
chilies, coriander seeds, cumin seeds,
garlic, green cardamom and grated
coconut.
Heat oil in a pan. Add sliced onions
and
cook till they are translucent. Add
ginger
paste and stir for 15 seconds. Add
chicken
pieces and cook on high flame for 5
minutes
stirring constantly. Make sure not to
colour
the chicken. Stir in the ground paste
and
add 1 cup of water. Add salt and bring
it to
a boil. Reduce flame and add beaten
Curd/Yogurt. Simmer for 5 minutes.
Finish
with fresh cream.

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