Chicken Korma/ kuruma

      Korma has it's roots in the mughlai cuisine, it's a dish with meat or vegetables braised in a liquid, it may be a creamy sauce or a stock. In this recipe, chicken is cooked in a spicy coconut sauce. Coconut can be substituted with cashew paste or yogurt. This dish is very popular in indian restaurants because of it's mild and creamy taste.

Ingredients:
3/4 kg/ 1.5 lb      chicken
1                         onion
1/2 tsp                ginger garlic paste
1/4 tsp                turmeric powder
few                     curry leaves
1/2 tsp                lemon juice
1/2 tbs                oil 
 clean and cut the chicken and apply turmeric powder over it.
slice the onion
            

A. To dry roast and grind:
 2                        cloves
3                         cardamoms
1/2"                    cinnamon 
1/2 tsp                kasa kasa / poppy seed
1 tsp                   sombu / fennel seed
Roast the above ingredients in a pan and grind it to fine powder.

B. To grind:
1/2 cup              shredded coconut
*10 - 12               green chillies
* add or reduce green chillies according to individual preference.

Add some water and grind the above ingredients to a fine paste.

Method:
1. Fry the onions in oil till it becomes soft and brown. Reduce the heat and add the curry leaves, ginger and garlic paste and fry for few mins, add the ground spices (A).
2. Now add the chicken and stir fry till the spices are well coated over the chicken.
3. Add the coconut paste (B) and salt, add water as needed. Lower the heat to sim, cover the pan and cook till the chicken is fully cooked and the raw smell no longer remain.
4. Transfer the chicken to a bowl and garnish it with mint or coriander leaves.

Thanks for taking the time to visit my blog. If you try this recipe, please comment on it. I like to hear how it came out.
                                           ENJOY:)

This will be tasty side dish for aapam, string hoppers (iddyappam),
iddly and dosa.