Coconut Chicken korma

Name: Coconut Chicken korma
Total time: 3000 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 1 kg chicken with bone; 1 cup shredded coconut; 1/2 cup cashew and almonds; 1/4 th cup coconut milk+more to garnish; 3 big onions thinly sliced; 1 tablespoon ginger-garlic paste; 1/2 of a lemon (juice only); 3 cardamom; 1 " size cinnamon stick; 3-4 cloves; 5-6 whole black peppers; 1 handful mint and coriander leaves; 3 fresh green chillies; to taste Salt; 1 cup vegetable oil to deep fry onions; 3-4 dry red chillies; 2 tablespoon chopped coriander and mint leaves

Sabrina Yasmin @barak_kitchen

Riyadh

#coco
#jrc2
Generally chicken korma is made of onion and tomato gravy with some basic spices. Today I am sharing a very delicious chicken recipe with the super food coconut and some nuts and fried onion. It is called chicken khurma in our native.

Sabrina Yasmin @barak_kitchen

Saved

Ingredients

50 min

5 servings

1 kgchicken with bone
1 cupshredded coconut
1/2 cupcashew and almonds
1/4th cup coconut milk+more to garnish
3big onions thinly sliced
1 tablespoonginger-garlic paste
1/2of a lemon (juice only)
3cardamom
1" size cinnamon stick
3-4cloves
5-6whole black peppers
1 handfulmint and coriander leaves
3fresh green chillies
to tasteSalt
1 cupvegetable oil to deep fry onions
For tempering
3-4dry red chillies
2 tablespoonchopped coriander and mint leaves

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Steps

50 min

1

Soak cashew and almond in hot water for 1/2 an hour.
2

Clean and cutt chicken pieces into small sizes. Marinate with 1/2 of a lemon juice, ginger -garlic paste and salt. Keep aside for 15 minutes.
3

Take soaked nuts in a grinder jar along with water. To that add in 1 cup of shredded coconut and 1/4th cup of thick coconut milk.
4

Grind to a coarse paste. Add little water to ease the grinding process. Set aside.
5

Chop coriander-mint leaves and green chillies.
6

Cut onion into thin slices and fry them with 1 cup of vegetable oil.
7

Fry until onion becomes light golden brown. Drain to a kitchen towel.
8

In a mixing bowl add in the coconut-nut paste & 1 cup of yoghurt.
9

To that add in chopped herbs and green chillies.
10

Crush the fried onion with your hand and add in to the mixture. Mix well with your hand. Keep some fried onion aside for garnishing.
11

Pour this mixture over the marinated chicken and mix well.
12

Add in whole garam masala like cinnamon, cardamom, cloves and black peppers. Also add in 3 tablespoon of oil from the leftover oil where onions were fried.
13

Cover and keep aside for about 2 hours.
14

After marination, transfer the chicken into a heavy bottomed saucepan and start cooking in high heat.
15

Continue to cook in high heat for about 10-15 minutes stirring frequently.
16

Then cover with a lid and cook in medium heat for about 30 minutes or until chicken cooks completely. There should be little gravy to the dish. You can check the level of liquid in between cooking and can add little water for the consistency.
17

Now coconut chicken is almost done. Heat 1 tablespoon of oil (leftover) to a small pan. Temper 3-4 dry red chillies and chopped coriander-mint.
18

Pour the tempering over the chicken, give a last mix and remove from heat.
19

Coconut chicken is completely done. Sprinkle some fried onions and thick coconut milk.
20

Transfer to serving bowls and enjoy with roti, paratha or any kind of rice dish.