White Chicken Korma – Chicken in rich coconut milk and cashew nut gravy2012-09-17
- Yield : 500 gm
- Servings : 5
- Prep Time : 20m
- Cook Time : 25m
- Ready In : 45m
White Chicken Korma is a thick and creamy whitish gravy. Adding cashew nut makes the White Chicken Korma creamy and delicious. White Chicken Korma tastes great with Palappam / fermented bread with rice flour.
White Chicken korma is a dish made of coconut and cashew nut paste and yogurt to give a nice silky rich creamy gravy. This is not a spicy dish. Chicken is cooked in green chilies and pepper.
Korma is spelled as Qorma in Urdu and Kurma in Southern India.
- Chicken - 500 gm
- Onion - 3 medium (chopped)
- Ginger and garlic paste - 2 tsp
- Green chillies - 8 nos (chopped)
- Pepper powder - 1 tsp
- Garam masala - 2 tsp
- Tomato - 1 medium
- Grated coconut - 5 tsp
- Cashew nut - 10 nos
- Coconut oil - 4 tsp
- Curry leaves - 2 string
- Coriander leaves - 3 stem
- Yogurt - 2 tsp
- Salt to taste
- Water - 2 cup
Heat a pan add 2 tsp coconut oil add chopped onion and cook the onion till it turns golden brown in colour.
Now add ginger garlic paste and cook for 2 minutes. Remove from heat.
Blend together onion, ginger and garlic paste in a mixer grinder.
Heat a pan add 2 tsp of coconut oil, add onion, ginger garlic mix, chopped green chilies, pepper powder, garam masala, tomato and cook for 3 minutes. Add chicken, water and salt to this and cook for 10 minutes. (To prepare garam masala :- Heat a pan on medium flame and gently roast all the ingredients, such as 1 tsp of cumin seeds, 1 tsp of black cumin(shahjeera), 3/4 tsp black cardamom, 3/4 tsp of cloves and 3/4 tsp of cinnamon. When the spices are roasted turnoff the heat and allow them to cool. Grind all the ingredients together to a fine powder in a clean and dry grinder).
Blend cashew nuts, grated coconut and yogurt to smooth paste.
Add cashew nut, grated coconut and yogurt paste to the chicken and stir well and cook for 3 minutes.
Finally add curry leaves and coriander powder. The dish is ready to serve.
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