• Indian easy korma/ Kurma


    Indian easy kurma

    With step by step photos

    Being a land spices, India has so many varieties of korma. This is one such variety, which can be accompanied by Naan/Chapati/ Hot rice. The spices level can be altered according to your taste.If you want it vegetarian substitute Paneer, Indian cottage cheese instead of chicken.
    Green Pepper in this kurma is the best part, dont miss the pepper. 

    http://wat2cook.blogspot.com/2012/07/indian-chicken-kurma.html



    Ingredients :

    Chicken - 500 gm.
    1 medium green pepper, diced and seeds removed.
    1 tsp - red chili powder, coriander powder, turmeric powder., ginger chopped, garlic chopped, cashews.
    1 - cinnamon stick, bay leaf,
    3 cardamom pods, cloves.
    half a tsp of Fennel seeds, poppy seeds.
    green chili - 1 (optional)
    shallots or onions, coconut flakes - half a cup.

    Indian korma recipe

    Heat 2 tbsp of extra virgin olive oil or  sesame oil, when the oil hot enough, add the spices and wait  until they crack, the cinnamon stick and cardamom pods  expands.

    Add poppu seeds, onions/shallots, green chili(optional), ginger, garlic and onions. 
    Fry until the onions brown. 

    Add coconut and cashews. When the coconuts starts to turn golden, Remove the pan from heat and let all the ingredients cool down and blend them to fin paste. 

    In the same pan, add the chicken on medium high. 
    When the chicken is half cooked i.e after 5 min. 
    Add the diced red pepper, chili powder and coriander powder and salt for the chicken.
    This is one of the easy chicken dishes.

    Add the ground masala. 

    Indian chicken Kurma is ready, prepare chapati. I have the recipe for soft chapatis with video here.
    You can serve this Naan or hot steamed rice.
    Garnish with coriander leaves.




    5 comments:

    1. Yummy, I like it with green peppers

      ReplyDelete
    2. Indeed a mouth watering recipe. Thanks for sharing it online...

      ReplyDelete
    3. How much ginger, garlic, and cashews? It looks like a lot more than 1 teaspoon.

      Also, which spices do you use in the beginning? I see cinnamon and cardamom mentioned but nothing else. Is it every spice mentioned or only some of the spices?

      This looks live a very good recipe but it is very confusing.

      ReplyDelete
    4. I was making little larger quantity, so I add 3-4 garlic clove and 2 tsp of ginger garlic paste. I have corrected the ingredients about the spices to be roasted and ingredients to be ground.
      In the beginning, in hot oil, I temper cardamon, cinnamon, cloves and bay leaf. After adding onions, I add the ginger, garlic, poppy seeds, coconut and chili.
      If garlic and ginger quantities are confusing, add 3 tsp of ginger garlic paste.
      Hope its clear now.

      ReplyDelete
    5. Yes, this is such nice picture and this type vegetable best for health, it is looking fresh and pure.restaurant in satya nketan delhi

      ReplyDelete

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    About

    I started learning cooking from my grandmother, Mrs. Gunaseeli, who gave me her recipes and tips and some measurement tools for making them. The red measuring cup that I use in my recipes was once owned by my granny. My grandmother is very passionate about cooking and travel. She has written many cook books. This blog is one way to document her writing and to make it available for everyone.

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