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
Cloves: 3
Water melon seeds: 2 tbsps
Onions: 2 (sliced)
Tomatoes: 2 (sliced)
Coriander leaves: 1 tbsp (chopped fine)
Curry leaves: a few
Oil: 3tbsps
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.
Add salt.
Serve this kurma with pulao, or naan.
You can also substitute tomatoes with curd & make it whiter.

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