Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, coconut chicken korma. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Coconut Chicken korma is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Coconut Chicken korma is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have coconut chicken korma using 18 ingredients and 20 steps. Here is how you cook it.
The ingredients needed to make Coconut Chicken korma:
- Prepare 1 kg chicken with bone
- Take 1 cup shredded coconut
- Get 1/2 cup cashew and almonds
- Make ready 1/4 th cup coconut milk+more to garnish
- Make ready 3 big onions thinly sliced
- Prepare 1 tablespoon ginger-garlic paste
- Take 1/2 of a lemon (juice only)
- Get 3 cardamom
- Prepare 1 " size cinnamon stick
- Get 3-4 cloves
- Make ready 5-6 whole black peppers
- Prepare 1 handful mint and coriander leaves
- Take 3 fresh green chillies
- Prepare to taste Salt
- Prepare 1 cup vegetable oil to deep fry onions
- Make ready For tempering
- Get 3-4 dry red chillies
- Get 2 tablespoon chopped coriander and mint leaves
Steps to make Coconut Chicken korma:
- Soak cashew and almond in hot water for 1/2 an hour.
- Clean and cutt chicken pieces into small sizes. Marinate with 1/2 of a lemon juice, ginger -garlic paste and salt. Keep aside for 15 minutes.
- Take soaked nuts in a grinder jar along with water. To that add in 1 cup of shredded coconut and 1/4th cup of thick coconut milk.
- Grind to a coarse paste. Add little water to ease the grinding process. Set aside.
- Chop coriander-mint leaves and green chillies.
- Cut onion into thin slices and fry them with 1 cup of vegetable oil.
- Fry until onion becomes light golden brown. Drain to a kitchen towel.
- In a mixing bowl add in the coconut-nut paste & 1 cup of yoghurt.
- To that add in chopped herbs and green chillies.
- Crush the fried onion with your hand and add in to the mixture. Mix well with your hand. Keep some fried onion aside for garnishing.
- Pour this mixture over the marinated chicken and mix well.
- Add in whole garam masala like cinnamon, cardamom, cloves and black peppers. Also add in 3 tablespoon of oil from the leftover oil where onions were fried.
- Cover and keep aside for about 2 hours.
- After marination, transfer the chicken into a heavy bottomed saucepan and start cooking in high heat.
- Continue to cook in high heat for about 10-15 minutes stirring frequently.
- Then cover with a lid and cook in medium heat for about 30 minutes or until chicken cooks completely. There should be little gravy to the dish. You can check the level of liquid in between cooking and can add little water for the consistency.
- Now coconut chicken is almost done. Heat 1 tablespoon of oil (leftover) to a small pan. Temper 3-4 dry red chillies and chopped coriander-mint.
- Pour the tempering over the chicken, give a last mix and remove from heat.
- Coconut chicken is completely done. Sprinkle some fried onions and thick coconut milk.
- Transfer to serving bowls and enjoy with roti, paratha or any kind of rice dish.
So that’s going to wrap it up for this special food coconut chicken korma recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
