Chicken Coconut Korma / My Recipe

INGREDIENTS

3 pieces chicken fillet cut into big cubes
1 teaspoon ginger garlic paste
1 teaspoon red chilli paste
¼ squeezed lemon
1 teaspoon dhana powder
½ teaspoon jeera powder
¼ teaspoon haldi
1 teaspoon tanddori / tikka spice
½ teaspoon black pepper

1 cinamon stick broken smaller


1 onion finely chopped
2 tomatoes pureed
2 tablespoon tomato paste
1 tablespoon tikka / tandoori


½ can coconut milk
nice handful chopped dhania (coriander)

oil and butter

METHOD

marinade chicken in all the spices .

heat up some oil and butter add the cinnamon sticks as well as the marinated chicken and cook on meduim heat for about 10 to 25 minutes or until completley fried and cooked . remove from pot set aside .

in a the same pot add some oil and butter add the onions and braise until translucent add 1 teaspoon garlic add the pureed tomatoes ,and the tikka spice , cook until water almost burnt out add the coconut milk simmer , add this mixture to a food processer and blits until smooth .

add this back to the pot , add the chopped dhania (coriander) simmer and the cooked chicken , cook on low until the flavors infuse . I added ¼ cup water while cookin gon low .

serve with a khachumber .
rotir or rog ne naan

INFO & TIPS

you can even cook this with mutton ( u have to pressure cook mutton first ) or cook until tender

POSTED ON

11 Apr 2017

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