Chicken Korma

Ingredients in the order of cooking:

1/2 kilo chicken

1 onion, sliced into pieces,
1 tomato chopped
1 1/2 tsp of chilli powder
2 tsp of coriander powder
1 tsp of turmeric powder

2 tsp of oil
1 piece of cinnamon
1 piece of clove
2 tsp of aniseeds
curry leaves
5 cloves of garlic+ 1 onion, both chopped fine
1/2 tsp of chilli powder
1 tsp of coriander powder
1 finely chopped tomato
2 tsp of salt

1 tbsp of grated coconut or dessicated coconut (optional)
3 tsp of fried gram (pottukadalai)
tsp of aniseeds
1 tsp of pepper
1 tsp of cumminseeds
1 clove
1 small piece of cinnamon
2 tsp chopped coriander leaves (Cilantro)


Wash and drain 1/2 kilo chicken, cut into medium pieces. Cook it with 1 onion, sliced into pieces, 1 tomato chopped, 1 1/2 tsp of chilli powder, 2 tsp of coriander powder and 1 tsp of turmeric pwder and 2 cups of water, in a pressure cooker for 7-10 minutes.

Heat 2 tsp of oil in a heavy bottomed pan and put in 1 piece of cinnamon, 1 piece of clove and 1/2 tsp of aniseeds. Add a few curry leaves and in quick succession, 5 cloves of garlic and 1 onion, both chopped finely. Saute for five minutes on medium flame till golden and add 1/2 tsp of chilli powder and 1 tsp of coriander powder. Saute and add 1 finely chopped tomato and 2 tsp of salt. Fry on low flame, till it is mashed and oil separates.

Pour in the cooked chicken along with the water and bring to boil. Let it simmer till the raw slell goes off.

Grind 1 tbsp of grated coconut, (If coconut is not available, substitute dessicated coconut -or you can skip it altogether, adding another tsp of fried gram instead) 3 tsp of fried gram (pottukadalai) and 1 tsp of aniseeds, 1 tsp of pepper, 1 tsp of cumminseeds, 1 clove and 1 small piece of cinnamon finely in the mixie using a little water.

Add to the simmering korma and stir well with no lumps on a low flame. Add 1/4 cup of water used for washing out the mixie jar. Check for salt and add some(1/2 tsp or so), if needed. Simmer for a few minutes and take it off the heat. Garnish with coriander leaves. Serve hot with biryani, rice or rotis.