Ingredients
Chicken – 1 pound chopped to bite sized pieces
1 potato – chopped to bite size pieces
2 medium carrots – chopped to bite sized pieces
Oil – 3 tablespoon
mustard seeds and curry leaves for seasoning
Salt to taste
1 medium onion – roughly chopped
1 large tomato – chopped
green chilies – 2
red chilies – 3 (more if you like it spicy)
ginger & garlic paste – 2 tablespoons
poppy seeds – 1/2 teaspoon (optional)
Fennel seeds – 1 1/2 teaspoon
bay leaves – 2
desiccated coconut – 2 tablespoon (may substitute with fresh coconut)
Heat oil in a frying pan and add all the whole spices & poppy seeds and fry for a minute, followed by onions and chilies. Sauté until onions are translucent and then add ginger& garlic paste. Cook till it looses it raw smell (2 minutes) and then add the tomatoes. Let cook on medium heat until the tomatoes are half cooked. Now add mint leaves, cilantro and fry fro couple of minutes. The aromatic smell wafting from the mixture should give you clues on how tasty the dish is going to be….. Finally add the desiccated coconut. Mix well and let cook for 3 more minutes. Get the pan off the heat and let it cool and then grind everything to a fine paste (add as much water as needed to get the consistency of chutney/pesto).
In a pressure cooker heat one tablespoon of oil and splutter mustard seeds and curry leaves. Then add the chicken and cook until half done. Then add the masala paste and mix well. Add around 4 cups of water to your blender jar to make sure you got all the masala from the bottom and around the blades and then add the masala water to the cooker. If you like less thicker consistency to your korma, then add more water. Add potatoes and carrots and enough salt to taste. Mix well and close the cooker. Let it steam up to 2 whistles - or on medium for 20-25 minutes(adjust to your pressure cooker’s cooking capacity). Switch off the stove and wait for the cooker to loose it pressure. Adjust salt and garnish with cilantro before serving. If the korma is watery, then transfer it to a wide mouthed sauce pan and let simmer until it reduces down to the consistency you prefer.
Goes well with idli, dosa, rice and roti
Chicken – 1 pound chopped to bite sized pieces
1 potato – chopped to bite size pieces
2 medium carrots – chopped to bite sized pieces
Oil – 3 tablespoon
mustard seeds and curry leaves for seasoning
Salt to taste
cilantro for garnish
water as needed
To Grind
1 large tomato – chopped
mint – 8-10 leaves
cilantro – few sprigsgreen chilies – 2
red chilies – 3 (more if you like it spicy)
ginger & garlic paste – 2 tablespoons
poppy seeds – 1/2 teaspoon (optional)
Fennel seeds – 1 1/2 teaspoon
cinnamon – 1"
cardamom – 4 pods
cloves – 4bay leaves – 2
desiccated coconut – 2 tablespoon (may substitute with fresh coconut)
Method
In a pressure cooker heat one tablespoon of oil and splutter mustard seeds and curry leaves. Then add the chicken and cook until half done. Then add the masala paste and mix well. Add around 4 cups of water to your blender jar to make sure you got all the masala from the bottom and around the blades and then add the masala water to the cooker. If you like less thicker consistency to your korma, then add more water. Add potatoes and carrots and enough salt to taste. Mix well and close the cooker. Let it steam up to 2 whistles - or on medium for 20-25 minutes(adjust to your pressure cooker’s cooking capacity). Switch off the stove and wait for the cooker to loose it pressure. Adjust salt and garnish with cilantro before serving. If the korma is watery, then transfer it to a wide mouthed sauce pan and let simmer until it reduces down to the consistency you prefer.
Goes well with idli, dosa, rice and roti
