How it works
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CHICKEN KORMA |
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| Preparation time ([days] hrs:min): |
00:20 |
| Cooking time ([days] hrs:min): |
00:30 |
| Number of servings: |
4 |
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In my village this dish was eaten in the
rainy season when it was damp and wet
everywhere(In those days it used to rain for
days at a time, unlike the brief showers in
today's fastfood world). After the chicken
is killed and the feathers and entrails
removed, the carcass is lightly coated with
turmeric paste and then gently roasted on an
open fire made of dry palm leaves. When the
skin seems sufficiently withered, the
carcass is removed from the fire and is cut
into bite sized pieces, washed and prepared
for the curry.
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| Suitable occasions: |
Sankranthi,Pot-Luck Dish |
| List of ingredients: |
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| No. |
Ingredient |
Qty |
Measure |
Wt.(gms) |
| 1 |
Chicken |
1/2 |
pound |
229.50 |
| 2 |
Chopped Onion |
1/2 |
medium |
|
| 3 |
Tomatoes (Chopped) |
3/4 |
medium |
|
| 4 |
Yogurt |
1/8 |
cup |
25.00 |
| 5 |
Garlic Paste |
3/4 |
teaspoon |
5.25 |
| 6 |
Ginger Paste |
3/4 |
teaspoon |
5.25 |
| 7 |
Vegetable Oil |
1/8 |
cup |
34.38 |
| 8 |
Chili Powder (Red Chili Powder) |
0.38 |
teaspoon |
1.88 |
| 9 |
Turmeric (Haldi powder) |
1/8 |
teaspoon |
0.50 |
| 10 |
Curry Leaves |
21/2 |
|
|
| 11 |
Coriander Leaves (dhaniya) |
|
fistful |
|
| 12 |
Salt |
|
to taste |
0.25 |
| 13 |
Cloves (Whole) |
3/4 |
|
|
| 14 |
Raw Sliced Almonds |
3 |
|
|
| 15 |
Coriander seeds |
1/4 |
teaspoon |
0.45 |
| 16 |
Cumin Seeds (Cumin, Jeera) |
1/8 |
teaspoon |
0.26 |
| 17 |
Cardamom |
1/2 |
|
|
| 18 |
Cinnamon Sticks (flat) |
1/4 |
inch |
0.64 |
| 19 |
Grated Fresh Coconut |
1/8 |
cup |
10.00 |
| Cooking procedure: |
Grind into a paste: cloves, almonds, coriander
seeds, Cumin, cardamom, cinnamon and grated fresh
coconut until soft and keep aside.
Cut chicken into a little larger than bite sized
pieces.
Heat oil in a wide, non-stick skillet and fry
onions, garlic and ginger pastes until onions are
deep brown. Now add chicken, chili powder,
turmeric, salt and curry leaves. Fry until
chicken pieces are lightly browned. Now add
yoghurt, tomatoes, coriander leaves and mix well.
Cover and cook on high heat until water content
has reduced coinsiderably (gravy looks thick and
almost sticks to the chicken pieces) and then add
the ground paste and 2 cup of water. Cover and
cook on low heat for 25 minutes or until the
gravy looks thick. |
| Any additional information: |
Serve hot.
Goes very well with plain white rice or dosa. |
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