Chicken Korma

Serving for 2


Ingredients:


chicken 500 gm
1 medium onion - finely chopped
4 tsp of dry grated coconut
cashew nuts - half cup
1 bay leaf
1 cinnamon stick
2 green cardamom
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp of black pepper
1 tsp of plain yogurt
4 green chillies
1 and half tsp of ginger garlic paste
4 tsp of oil
salt to taste


Procedure:

• First dry roast dry grated coconut and cashew nuts on medium heat. Make a fine puree in blender by adding half cup of water.
• Heat up 4 tsp of oil in frying pan. Add mustard seeds, cumin seeds, green cardamom, cinnamon stick and bay leaf. Let them crackle. Add green chilies and chopped onion. Saute the onion till it get nice golden color. Add ginger garlic paste and saute it till raw smell goes away. 
• Add chicken pieces and salt to taste. Then add 5 cups of hot water and cover the pan with lid. Cook the chicken on high heat for 10 mins. 
• Once chicken is cooked, add dry coconut and cashew nut puree. Reduce the heat to medium and cook chicken in puree for 10 mins. Switch off the heat and garnish it with cilantro.