Ingredients with Measurements:
- 1 lb boneless chicken, cut into bite-sized pieces
- 1 cup chopped onions
- 1 cup chopped tomatoes
- 1/2 cup grated coconut
- 1/4 cup cashew nuts
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 1 tsp black peppercorns
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- Salt to taste
- 1/2 cup water
- 1/4 cup chopped cilantro leaves
Special equipment needed:
- Blender or food processor
- Heavy-bottomed pan with lid
Step-by-step instructions:
1. In a blender or food processor, grind together grated coconut and cashew nuts to a smooth paste. Keep aside.
2. In a heavy-bottomed pan, heat oil over medium heat. Add cumin seeds, fennel seeds, coriander seeds, and black peppercorns. Saute for a minute until fragrant.
3. Add chopped onions and saute until they turn translucent.
4. Add chopped tomatoes and saute until they turn mushy.
5. Add turmeric powder, red chili powder, and garam masala powder. Mix well and saute for a minute.
6. Add chicken pieces and mix well. Saute for 5-7 minutes until the chicken turns golden brown.
7. Add the ground coconut-cashew paste and mix well. Add water and salt to taste. Mix well and cover the pan with a lid.
8. Cook for 15-20 minutes until the chicken is cooked through and the gravy thickens.
9. Garnish with chopped cilantro leaves and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Grated coconut can be substituted with coconut milk.
- Cashew nuts can be substituted with almonds or pistachios.
Variations:
- Add vegetables like carrots, peas, and potatoes to make it a chicken korma curry.
- Add yogurt or cream to make it a creamy chicken korma.
- Add more red chili powder to make it spicier.
Tips and tricks:
- Marinate the chicken in yogurt and spices for a few hours before cooking to make it more flavorful.
- Use freshly ground spices for the best flavor.
- Adjust the amount of water according to the desired consistency of the gravy.
Storage instructions:
Leftover chicken korma can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken korma in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the chicken korma in a bowl or on a plate with rice or naan bread.
Garnishes:
Garnish with chopped cilantro leaves or sliced almonds.
Pairings:
Serve with rice or naan bread.
Suggested side dishes:
Serve with a side of cucumber raita or mixed vegetable salad.
Troubleshooting advice:
- If the gravy is too thick, add more water.
- If the gravy is too thin, cook for a few more minutes until it thickens.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Chicken korma is a popular Indian dish that originated in the Mughal era.
Flavor profiles:
Chicken korma has a creamy and mildly spiced flavor.
Serving suggestions:
Serve the chicken korma with rice or naan bread for a complete meal.
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Region: Indian