Chicken Kurma, the mildly spiced creamy chicken is a sure hit in every home. Different regions prepare different versions of Korma and my favorite is the Andhra version of Kurma . In Kerala we add coconut milk to our kurma. I will post that version later. This chicken korma is inspired from the Mugalai style . It is flavorful rich and creamy with nut paste,cream, and ghee. Korma goes well with bread, chappatis and rice palif. This curry is quite rich and flavorful, but you can also reduce the amount of cream to make it healthy.
Chicken - 1 1/2 lb
Onions finely chopped - 3 medium
Ginger- 1 inch piece
Garlic - 5 cloves
Coriander powder 2 tsp
Crushed red chilly- 1/2 tsp
Turmeric powder-a pinch
Yogurt- 1/2 cup
Garam masala powder- 1/2 tsp
Cream or low fat milk- 1/2 cup
Chick pea flour or all purpose flour - 1 tsp (optional)
Cashew nuts- 10-15
Ghee /butter- 1 tbs
Oil -2 tbs
Saffron - pinch
Rose water- 1 tsp
Coriander leaves chopped- 2 tsp
Whole garam masala- cinnamon stick 1, 5 cloves,Black pepper-a few
5 green cardamon, black cardom-2,bay leaf-1,carom seeds- a pinch star aniseed- 1, javitri- 1 .
Clean and cut chicken into small pieces. Whisk together yogurt,one tsp of salt, a pinch of turmeric and chickpea flour till well blended and marinate the chicken pieces with this paste for one hour.
Soak almonds and cashew nuts in warm water for half an hour and make a fine paste.
Chop onions ginger and garlic. Heat one tsp of oil in a pan and saute everything till the onions become translucent and the raw flavor of ginger and garlic disappears. When it cools down make it into a fine paste.
In a heavy bottom pan heat ghee and oil ( or you can add ghee alone) and add whole garam masala and gently roast. Add onions paste and green chilly and saute till oil separates.
Add the ground nut paste and coriander powder, garam masala powder and crushed red chilly. Cook for another 3-4 minutes and then add the marinated chicken and saute for one or two minutes till the chicken pieces lose pink shade and turn white. Pour one cup of warm water and close the lid tightly and cook in medium. Stir occasionally. When the chicken is fully cooked add the cream and stir .Serve with naan, chapati or pulao/rice palif.
Hope you will all enjoy