Green chicken korma
This delicious, creamy and mildly spiced green chicken korma is another chicken korma gem! This lesser known curry comes from Muslim homes in Calcutta and Bhopal
Equipment
- Shallow cooking pot with lid
Ingredients
- 1 kg chicken curry cut on the bone
- ½ cup deep fried onions beresta
- 1 cup coriander leaves
- ½ cup mint leaves
- ¼ cup cashews soaked in water for 15 minutes
- 1 tbsp ginger chopped
- 1 tbsp garlic chopped
- 4-5 green chilis
- 1 tsp cumin seed powder
- 2 tsp coriander seed powder
- 1 tbsp white pepper powder optional
- 4 tbsp ghee
- 2-3 tbsp lime juice
- 2 bay leaves
- 2 dried red chilis
- 1 inch cinnamon
- 3 pods cardamom
- 1 blade mace
- salt to taste
Instructions
- Rub the chicken pieces with a teaspoon of salt and the lime juice, set aside until needed
- Heat 2-3 tbsp ghee until it melts and add the whole spices (except the mace). Once fragrant, add the ginger and garlic
- Wait until their raw smell goes off and then add the chicken pieces in with salt to taste. Sear well on a medium high flame, until no longer pink
- Meanwhile, make the green korma paste with the beresta, cashews, chilis, coriander and mint leaves, along with 3-4 tablespoons of water. Add it to the seared chicken along with ½ cup of water and all the other spice powders
- Mix well, cover and cook on medium heat, until the chicken cooks completely. Give it a stir in intervals. Remove from flame when done. In a separate small pan, heat the remaining ghee and add the blade of mace, when it turns fragrant, add it to the curry and mix in gently
- Remove in a serving bowl and serve your delicious green chicken korma with rice and/or Indian flatbreads. Enjoy!
Notes
- g - grams
- tsp - teaspoon
- tbsp - tablespoon
- 1 cup = 250 millilitres