Chicken Korma

Chicken Korma is a south Indian chicken variation dish. Which is same Chicken Masala, just add finely ground coconut.

You need:

• 1 lb of boneless Chicken thighs or chicken legs and thighs,
• 1-2 Tblspn of Kashmiri Meat Masala,
• 2 Tblspn of any edible oil,
• 1-2Tblspn of plain yogurt or sour cream
• 1-2 Tblspn of tomato paste.
• 1/2 cup ground fresh coconut or coconut milk.
• Chopped Cilantro,
• 1or 2 Serrano or jalapeno peppers with stem on.

Preparation:-

Sauté 1-2Tblspn of Kashmiri Masala, sauté for 30 seconds to release flavors. Add tomato paste and plain yogurt. Cook for 1-2 minutes so everything is well incorporated. Add Chicken sauté for 1-2 minutes. Add ground fresh coconut. Sauté for 60 seconds. Adjust salt and cayenne pepper. Add Serrano/jalapeno peppers, Add 1/2 or 1 cup of water depending on how thin or thick gravy you want & chopped cilantro. After a boil, lower the heat and cook until tender and oil has separated. Garnish with cilantro and serve with Indian bread or plain Basmati Rice.

Tips:

• Use freshly coconut.
• For great curry consistency grind coconut into fine paste with ginger and Serrano/jalapeno pepper.
• You can use coconut milk instead of ground coconut. Gravy will be thin as fresh ground coconut makes gravy very thick.
• Add ground fresh Serrano or jalapeno peppers to adjust the sweetness from the coconut.