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Chicken Korma


2 kg of chicken pieces
500 gms sour yoghurt
100 gms dessicated coconut
1 kg onion
2 tsp garam masala powder (clove, cinnamon, cardamom and shajeera)
1/2 tsp pepper powder
100 gms ginger-garlic paste
50 gms green chillies
1tsp turmeric powder
2 tsp coriander powder
300 gms cooking oil
1 cup water
A sprig each of coriander and spear mint
Salt to taste

Chop the onions into fine slices and fry them till golden brown. Marinate the chicken pieces for 10 minutes in 2 tsp of salt (salt to taste) turmeric powder, garam masala, coriander powder and ginger-garlic paste. Put the marinated chicken pieces when the onion is fried. After 10 minutes add the whipped yogurt and a cup of water and stir well. Cook for 5 minutes. Then add desiccated coconut, pepper powder, chopped coriander and mint leaves. Cover and allow it to cook for 15 minutes. Serve hot with roti or rice.

The above quantity is to serve a minimum of 8 persons.

Copyright 2003 Brought to you
by The Anta Kadi and Recipes