• Simple Chicken Korma with coconut milk

    Simple Chicken Korma

    Chicken - 1 lb/ 500 gms
    chili powder 2 tsp or for taste
    1 Medium Onion finely chopped
    2 Medium Tomato - chopped.
    cumin powder - 1 tsp
    Turmeric powder - 1/2 tsp
    garam masala - 1 tsp
    fennel seeds powder 1 tsp
    cashew nut - 7-8 ( grind along with ginger and garlic)
    ginger - 1 inch long
    garlic 3-4 cloves
    coconut milk - 3 tbsp.
    Sesame oil - 1/4 cup

    salt for taste.

    1. In a shallow pan, heat oil.
    2. Add onions and tomatoes. When tomatoes are well cooked and soft, add the ginger, garlic and cashew paste.  saute them for a minute and add chicken.
    3. Add chili powder, turmeric powder, cumin powder and fennel powder and salt. Add half the oil.
    4. Add 1/4 of a cup water and bring the curry to boil.
    5. Simmer and cook for 15 min on low.
    6. Add coconut milk, and cook for another 3-4 min on high.
    7. Add the remaining oil, garnish with coriander.
    8. Serve hot with steamed rice.


    1. We usually have dry coconut in our preparations, but love the fresh coconut too! Looks good


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    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.