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Malabar Chicken Korma

Cuisine: Indian, South Indian, Kerala, Keralan
Author: Maria Jose Martin
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.
Print Recipe

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.