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Chicken korma

I have  very fond memories with this Chicken Korma.This is the very first chicken dish which I ever tasted in my life prepared by my Amma s elder sister when I was in 7th Std.Those were the days where my Ajja used to never allow us to prepare chicken in the house since it was a taboo those days,but were allowed to eat the parcel given by anyone.Gradually we were given permission to prepare occasionally….. As a kid I used to enjoy the view when my Amma and Aunty used to eat the chicken,but never felt like eating though it was thrill watching them.One fine day when we visited my aunt in Bangalore,as usual she prepared it for my Amma and I finally tasted small titbits of the chicken encouraged by my cousin V.My aunty used to always parcel her signature dish  from Bangalore to Mangalore via my Maamu who used frequently visit Bangalore for his business trips and made a point to visit her.After that particular  day I slowly started eating and enjoying and became a great fan one fine day,but that lasted for very few years,I quit eating chicken on and off and now I’m  not a great fan ,but I do eat occasionally especially the homemade preparation,mostly only the gravy.I prefer only the bonny pieces than those healthy ones….So this is my story.Whats yours?



Ingredients for the masala:
Coconut-grated,1 cup
Coriander seeds-2 tbsp
Fennel seeds-1/2 tsp
Cardamom-4
Cloves-3-4
Cinnamon-1/2”
Bay leaf-1
Marata moggu( dried caper fruit)-1 (I’m not sure with the English name)
Onions-2,chopped roughly
Garlic-8
Ginger-1” piece
Coriander leaves-1 bunch(approx 1 ½ cup)
Red chilly-5 or to taste
Ghee-1 tsp


Other ingredients:
Chicken-1 kg,cut into medium pieces
Onions-2,chopped
Tomatoes-3,diced
Vinegar-1 tsp
Lime-1,juice
Ghee-1-2 tbsp



Method:
  1. Dry roast the grated coconut in a pan until light brown in color and transfer it to a plate.
  2. In the same pan add ghee and fry all the ingredients one by one under the ingredients for masala.(You may also dry roast the ingredients)
  3. Grind all the fried ingredients to a fine paste.
  4. Meanwhile heat ghee in a cooker and fry the onions until light pink in color.
  5. Add the chicken and fry for 5 minutes,add masala,tomato,salt to taste and the masala water(add water in the blender once you transfer the paste in the cooker,ie masala water).
  6. Take 2 whistles and off the flame,once pressure releases check salt and whether chicken has cooked,if not cook it in simmer.
  7. When done add vinegar and lime juice and mix it once again.
  8. Serve it hot with ghee rice ,roti or plain rice.





About SaiGeetha Pai

I am Saigeetha, a homemaker, food blogger, baker and a cook. Cooking is my passion.

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