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Coconut Chicken Korma(Kurma in south)

May 13, 2021

 

Serves - 4

Spice level - Mild

Ingredients:

Items In gms In Numbers
Chicken cut in small pieces (we recommend legs) 500 gms About 2 full legs
Onion fine chopped 250 gms Usually 2 medium sized
Tomato chopped/puree 180 gms Usually 1 1/2

The one curry

masala

1 3/4 tbsp total
Garlic fine chopped/grated 20 gms 1 1/4 tbsp
Ginger fine chopped/grated  20 gms 1 1/4 tbsp
Oil 50 ml about 3 tbsp
Shredded fresh/packaged unsweetened coconut ( soaked in water) 25 gms 1/4 cup
cashew (soaked in water) 25 gms 1/4 cup
Fresh Cilantro 

3 gms

1/4 cup

 

 

Preparation :

Pre prep needs:

Soak the coconut and cashews for 10 mins in water and strain the ingredients. Now in a blender(you can also use a pestle and mortar) add the cashews and coconut add a pinch of salt and 1 tsp of 'The one curry' and blend it into a fine paste with adding a little bit of water. 

The Base:

  1. Take a curved or flat bottomed pan/pot and bring it to a medium flame and add 50 ml oil of your choice.
  2. Add chopped onion and sauté till it turns gold brown(it needs to be golden brown)
  3. Add the chopped/grated ginger and garlic and sauté for a minute
  4. Add all the tomatoes give it a bit of stir for a minute.

The Masala:

  1. Add 1 1/2  tbsp of the The one curry masala
  2. Add 1 tbsp of black pepper if you like it spicy or 1tsp if you like it mild or skip it if you are super mild person
  3. Add 1/2 tbsp salt (adjust per liking)
  4. Give it a good mix
  5. Add a little bit of water to avoid burning
  6. Keep sautéing till the entire mixture turns nice and soft for about 2-3 mins
  7. Tomato Test: You should now see the tomatoes completely turned soft and mushy

The Main:

  1. Now add all the Chicken
  2. Give it all a good mix 
  3. Add the coconut cashew paste.
  4. Add water. The quantity of water you add should be in the  same level of the entire mix at this point Give it a good mix
  5. Salt and heat Test: Do a final salt and heat test and add salt or black pepper as per your liking.
  6. Add a tiny squeeze of lemon (optional)
  7. Put the lid on and bring the flame to high and let it all come to a nice boil.

The Simmering:

  1. As soon as you see entire gravy boiling close the pot with the lid and reduce the flame to simmer(between medium and sim) for 20 mins. Give it a couple of stirs in between the 20 mins to make sure the bottom doesn't burn and put the lid back on.
  2. After 20 mins remove the lid and bring to a medium flame let it boil for another 3-5 mins until the entire water content reduces to 60% of its initial level. ( It should have turned a thicker and oil should separate out)
  3. Consistency test: The gravy should not be runny. It should be in the constituency of a table cream
  4. Add some cilantro leaves (1/4 cup).

Enjoy with Rice or Parotta or Naan bread!!

 


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