CHICKEN KORMA CURRY

By foodiva

Ingredients

• 1 chicken, cut into small pieces
• 4 onions, sliced
• 1 tbsp ginger garlic paste
• 2 tsp garam masala powder
• 1 tsp chili powder
• 1 tsp coriander powder
• 2 tomatoes, finely chopped
• 2 cups yogurt
• 4 tbsp fresh coconut paste
• salt to taste
• handful of mint and coriander leaves
• 3 tbsp oil

Details

Servings 1
Adapted from faskitchen.com

Preparation

Step 1

is a simple and yet elegant chicken curry recipe, which will be so easy to make and absolute delicious to eat. It goes well with both roti or rice.

is pretty much similar to the Chicken Korma which I had posted earlier, with a slight difference. Instead of the cashews, we just add the coconut here. While the Chicken Korma with cashew gives a very rich and heavy taste, this chicken korma curry recipe is much lighter and gives out a completely different flavor and taste.

If you want to omit the coconut, you can very well do so and make it without any. I, however, prefer adding the coconut as it gives a very creamy taste.

I am not sure if traditionally people in Pakistan would add the coconut, but my Pakistani friends out here gave this recipe and I am sticking to it.

Try to make the garam masala powder at home to get the best flavor out of the dish. Freshly ground garam masala just tastes and smells so much better. Serve with plain rice, nan,

1 chicken, cut into small pieces

Heat oil in a pan and add green chili, garam masala powder and onion.

Fry the onion till brown and add ginger garlic paste.

Add tomatoes and cook till tender. Add chili powder, coriander powder and salt.

Add yogurt and mix well. Stir in the coconut paste gently, mixing it well.

Mix in the chicken and cover the lid and cook on low flame till the chicken is cooked.

Add coriander and mint leaves and serve hot.

1 chicken, cut into small pieces

Heat oil in a pan and add green chili, garam masala powder and onion.

Fry the onion till brown and add ginger garlic paste.

Add tomatoes and cook till tender. Add chili powder, coriander powder and salt.

Add yogurt and mix well. Stir in the coconut paste gently, mixing it well.

Mix in the chicken and cover the lid and cook on low flame till the chicken is cooked.

Add coriander and mint leaves and serve hot.

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