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How about a Chicken Korma recipe? Yes, there are already some chicken korma recipes here, but this time it is Malabar Chicken Korma.
What makes it distinct from the other versions… the spices used here and also, this time it's cooked in a pressure cooker.
Though am not a fan of chicken, I do like to have the gravy. This curry is packed with flavors and has a beautiful texture. This pairs well with plain rice or if you want to make it a bit special, pair it with ghee rice or jeera rice or even green peas pulao.
If you love to try different chicken recipes, then please do try this one. am sure you will enjoy it.
Malabar Chicken Korma
Malabar Chicken Korma is a traditional Kerala style chicken curry flavored with spices and cashew and coconut paste. This dish goes well with rice and roti.
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Ingredients
- 450-500 gms Cleaned chicken (cut into medium size pieces)
- For Marination
- 1/4 tsp Turmeric powder
- 1/2 tsp Kashmiri chilli powder
- 1 tsp Lemon juice
- Salt
- For Masala
- 2 medium-big Onions, sliced
- 1 tbsp, each Crushed ginger & garlic
- 1/2 tsp Turmeric powder
- 2 tsp Kashmiri chilli powder
- 2.5 -3 tsp Coriander powder
- 1/2 tsp Fennel powder
- 1/2 tsp Pepper powder
- 1/2 -1 tsp Garam masala/Chicken Masala
- 1 medium-big Tomato, sliced
- 1/2 cup Hot water
- 2 tbsp Chopped cashew nuts (soaked in 3 tbsp water for 15 mins)
- 1/4 cup Grated coconut
- 1-2 tbsp Coconut oil
- Salt
- For Tempering
- 5-6 Small/pearl onions, sliced
- 1-2 Dry red chilli
- 1/4 tsp Mustard seeds
- 1-2 stalks Curry leaves
Instructions
- Marinate cleaned chicken pieces with salt, 1/4 tsp turmeric and 1/2 tsp kashmiri chilli powder and lemon juice.
- Heat oil (1-2 tbsp) in a pressure cooker. Add sliced onions and cook till it caramelises. Add crushed ginger & garlic for 4-5 mins or till the raw smell goes.
- Make a paste of 1/2 tsp turmeric powder, 2 tsp of kashmiri chilli powder, 2.5-3 tsp of coriander powder, 1/2 tsp of fennel powder, 1/2 tsp of pepper powder, 1/2 – 1 tsp of garam masala with 2 tsp oil and 1-2 tbsp of water.
- Add the above paste to the onion, ginger & garlic mixture. Cook for 4-5 mins or till the oil starts appearing.
- Add sliced tomato and cook till it softens. Add marinated chicken pieces, mix well. Add 1/2 cup hot water and bring it to boil.
- Cover the pressure cooker. Cook on full flame till 1 whistle comes. Switch off and keep it closed till the pressure drops.
- Grind together soaked cashews and coconut to a smooth paste.
- Open the cooker and if there is no gravy, add 1/2 cup of hot water and cook on the lowest flame for around 10 mins or till the chicken is done. Add the cashew coconut paste. Mix gently. Cook for another 4-5 mins on low flame and remove from the fire.
- Heat 2 tsp oil in a small pan. Crackle the mustard seeds and add the sliced pearl onions nad curry leaves. Once it begins to brown, add dried red chilli. Fry for a min or so and then add to the korma.
- Let the curry rest for 10-15 mins for the flavor to settle in.
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu
