Sunday, 10 July 2011
Chicken vella Korma (Party Menu)
This korma is different not only in colour but also in flavour.Here, I have used copra & dry water melon seeds for the gravy instead of the usual coconut & cashewnut paste.
Chicken: 500 g
Coconut: ½ (grated)
Green chilli: 6
Pepper: 1 tsp
Aniseed: 2 tsps
Garlic: 10 pods
Ginger: 1” piece
Water melon seeds: 2 tbsps
Onions: 2 (sliced)
Tomatoes: 2 (sliced)
Coriander leaves: 1 tbsp (chopped fine)
Curry leaves: a few
Salt to taste
Heat 1 tbsp oil, add 1 tsp aniseed, pepper, garlic, ginger, cloves, green chilli, water melon seeds& coconut.
Fry till fragrant. (The colour should not change, otherwise you won’t get the white colour.)
Grind to a smooth paste.
Heat remaining oil in a pan, fry onions, 1 tsp aniseed & curry leaves.
Now add tomatoes & coriander leaves, fry till tomatoes soften.
Cut chicken into medium sized pieces, add to pan along with ground paste & 1 cup water .Cover & cook till done.
Serve this kurma with pulao, or naan.You can also substitute tomatoes with curd & make it whiter.