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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
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.
Suitable occasions: Sankranthi,Pot-Luck Dish

List of ingredients: Calculate grocery list for multiple recipes
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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