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.  

INGREDIENTS:

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

METHOD:

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.