chicken korma

4 servings
½ cup Blanched almonds
½ cup Poppy seeds
½ cup Fresh coconut meat
4 mediums Onions, roughly chopped
Inch piece of fresh ginger, peeled and roughly chopped
Garlic cloves
3 tablespoons Butter, melted
2½ pounds Chicken, skinned and cut into 8 pieces
4 tablespoons Coarsely chopped coriander leaves
1 tablespoon Chopped fresh mint leaves or 2 tsp dried mint
2 tablespoons Ground coriander
½ teaspoon Chili powder
1 teaspoon Salt
3 tablespoons Lemon juice
½ cup Plain yogurt
3 cups Water

Dry-roast the almonds and the poppy seeds in a frying pan or under the broiler until the nuts are pale golden, then transfer to a food processor.

Grate the coconut into the processor, then blend to a paste. Remove and set aside.

Place the onions, ginger and garlic in the processor and blend to a paste. Heat the butter in a large, heavy saucepan, add the onion paste and fry until golden, stirring frequently. Add the chicken and fry to a golden color or until all the moisture in the pan has evaporated.

Meanwhile, blend the coriander leaves and mint to a smooth paste.

Add all the spices, the salt and the lemon juice and blend together.

Add this mixture to the chicken in the pan and fry, stirring frequently, for about 10 minutes so that the chicken is well coated with the spices. Add the coconut mixture and stir in well.

Add the yogurt a little at a time to the chicken, stirring continuously to blend it into the mixture. Continue stirring for 3 - 5 minutes and fry until the butter begins to separate.

Pour in just enough water to cover the chicken, cover the pan, reduce the heat and allow to cook for another 20 - 30 minutes or until the chicken is really tender. Transfer to a warmed serving dish and serve hot.

Posted by Linda Davis

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