Coconut Chicken korma
Coconut Chicken korma

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, coconut chicken korma. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Coconut Chicken korma is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Coconut Chicken korma is something which I have loved my entire life.

Easy Returns & Fantastic Gift Ideas For All Your Family - Why Not Treat Yourself Too? Chicken Coconut Korma is one of our favorite Indian dishes. It is SO easy to make at home!

To get started with this particular recipe, we have to first prepare a few components. You can have coconut chicken korma using 18 ingredients and 20 steps. Here is how you can achieve it.

The ingredients needed to make Coconut Chicken korma:
  1. Get 1 kg chicken with bone
  2. Make ready 1 cup shredded coconut
  3. Get 1/2 cup cashew and almonds
  4. Prepare 1/4 th cup coconut milk+more to garnish
  5. Take 3 big onions thinly sliced
  6. Get 1 tablespoon ginger-garlic paste
  7. Get 1/2 of a lemon (juice only)
  8. Take 3 cardamom
  9. Make ready 1 " size cinnamon stick
  10. Take 3-4 cloves
  11. Take 5-6 whole black peppers
  12. Get 1 handful mint and coriander leaves
  13. Get 3 fresh green chillies
  14. Make ready to taste Salt
  15. Take 1 cup vegetable oil to deep fry onions
  16. Take For tempering
  17. Prepare 3-4 dry red chillies
  18. Get 2 tablespoon chopped coriander and mint leaves

How to Make Chicken Korma Add the coconut oil and onion to a skillet and cook just until the onion begins to soften. Add the diced chicken and cook until done. Add the garlic and spices, followed by the coconut milk and cashews. Chicken Korma is The BEST Takeout! chicken korma with coconut milk You can substitute the double cream with coconut milk to make the chicken korma curry lighter.

Steps to make Coconut Chicken korma:
  1. Soak cashew and almond in hot water for 1/2 an hour.
  2. 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.
  3. 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.
  4. Grind to a coarse paste. Add little water to ease the grinding process. Set aside.
  5. Chop coriander-mint leaves and green chillies.
  6. Cut onion into thin slices and fry them with 1 cup of vegetable oil.
  7. Fry until onion becomes light golden brown. Drain to a kitchen towel.
  8. In a mixing bowl add in the coconut-nut paste & 1 cup of yoghurt.
  9. To that add in chopped herbs and green chillies.
  10. 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.
  11. Pour this mixture over the marinated chicken and mix well.
  12. 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.
  13. Cover and keep aside for about 2 hours.
  14. After marination, transfer the chicken into a heavy bottomed saucepan and start cooking in high heat.
  15. Continue to cook in high heat for about 10-15 minutes stirring frequently.
  16. 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.
  17. 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.
  18. Pour the tempering over the chicken, give a last mix and remove from heat.
  19. Coconut chicken is completely done. Sprinkle some fried onions and thick coconut milk.
  20. Transfer to serving bowls and enjoy with roti, paratha or any kind of rice dish.

Even though the double cream adds that richness we love so much because it is a thickening agent, the coconut milk will do the same. Make this chicken korma recipe your own… I prefer to use a combination of block coconut and coconut flour to give my kormas a nice coconut flavour, but you could substitute thick coconut milk, adding it with the first batch of base curry sauce and letting it cook down to your preferred consistency. Or if you're like me, then you'll enjoy this lovely coconut chicken korma with warm rotis or parathas and a cucumber coriander raita. A coconut chicken curry loaded with spices, poppy seeds and cashews. Transfer the chicken to a plate using a slotted spoon or spatula and return the pan to the heat.

So that is going to wrap it up with this special food coconut chicken korma recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!