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Friday, 30 October 2009

Chettinad Chicken Korma
Chicken pieces-250gms
Ginger and garlic paste-2tbsp
Coriander and Curry leaves-1cup
Salt to taste

For tempering
Cinnamon stick-1"
Sombhu/Aniseed/ fennel seed-1tsp

For masala paste-grind to coarse paste
Onion big-1
Toamto big-1
Garlic clove-4
Aniseed/ Sombhu/ fennel seed powder-2tbsp
Red chilly powder-2tbsp
Coriander powder-2tbsp

For coconut paste-grind to smooth paste
Coconut grated-4tbsp
Kuskus/ Poppy seeds roasted-1tbsp

Pressure cook the chicken pieces with turmeric and 1 tbsp of ginger and garlic paste, until the chicken is 3/4 done. Heat enough oil in a kadai, add the cinnamon, cardamom, cloves and sombhu. When the aroma rises add 1tbsp ginger and garlic paste, fry for few mins until the raw smell leaves, now add the coarsely ground masala paste and fry until the masala is cooked and oil separates. Now add the cooked chicken pieces and finely ground coconut paste, add enough water and season with salt. Bring the mixture to boil and simmer for 5mins. Check the seasoning and finaly add the curry and coriander leaves. Serve hot with Chapati, Idli, Dosa or Steamed Rice.


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