The chicken Korma recipe is a traditional one that I inherited from my mother-in-law. During my early days of cooking, I struggled a lot to get this brilliant yellow color. Every time I attempted this curry, I would always end up with a dark brown color. Well, I now possess all the secrets to prepare a perfect traditional coastal style Chicken korma with coconut as the base with subtle flavors of garam masala and creaminess from nuts and coconut milk…can’t make it sound more divine than this.
Tips for making a perfect Korma
- While making the curry paste, always add coconut at the end so that it does not touch the pan directly and keep stirring with other spices. Make sure the coconut does not get a brown color. Fry till the coconut is just dry and it becomes easier to grind.
- Do not add a very thick extract of coconut milk, let it be of medium consistency. Adding coconut milk is optional.
- Do not add too many almonds as it will make the curry too thick and rich.
- Add less green chilies while making the curry paste, and if you need more spices, you can always add chopped chilies while the curry is cooking.
- For korma or any chicken curry, always cut chicken into small pieces for more taste and use with bones rather than boneless.
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Chicken Korma ~Homestyle Chicken Curry
Homestyle Chicken Curry cooked in Indian style with a blend of spices, coconut, and green chilies served with steamed rice or pulao.
Ingredients
- 1 kilogram chicken cut into small pieces
- 1 medium onion sliced
- 1 medium tomato chopped
- 1 teaspoon ginger & garlic paste combined
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- ½ cup coconut milk optional
- 1 tablespoon lemon juice
- 5 tablespoon cooking oil
- 1 teaspoon salt
For Curry Paste
- 1 cup freshly grated coconut
- 5 green chilies chopped or according to taste
- 1 tablespoon chopped garlic
- 1 tablespoon chopped ginger
- 1 small onion chopped
- 1 tablespoon fennel seeds Badi Saunf
- 1 tablespoon coriander seeds
- 3 green cardamom
- 1 cinnamon stick 1 inch
- 5 almonds
For Garnish
- ½ cup chopped coriander leaves
- ¼ cup Fried onion optional
Instructions
For Curry Paste
- Heat 1 tablespoon oil and toast coriander seeds, fennel seeds, cardamom, and cinnamon for a few seconds. Then add chopped green chilies, ginger, garlic, and onion. Once it turns soft and aromatic, add grated coconut and roast for a few seconds. Make sure that the coconut does not change color or else the curry will turn dark. Cool and grind to a smooth paste along with peeled and chopped almonds or 1 tablespoon of almond powder and add very little water.
For the Korma
- Heat oil in a saucepan and fry sliced onion till light golden. Then add ginger & garlic paste followed by chopped tomato. Fry till the oil separates and then add the chicken pieces, turmeric powder, and salt. Stir fry on medium-high heat for 1 minute. Add 2 cups of water and cook on medium flame till chicken is half done (10 minutes).
- Open the lid and add the curry paste, garam masala powder, lemon juice, salt if needed, coconut milk, and chopped coriander leaves. You can also add more chopped green chilies if needed and adjust the consistency of the curry by adding more water.
- Place the lid and cook the curry on a slow flame for 5 more minutes or until the chicken is fully cooked.
- Garnish with chopped coriander leaves and fried onion.
- Serve hot with steamed rice, pulao or naan.
Notes
TIPS FOR MAKING A PERFECT KORMA
- While making the curry paste, always add coconut at the end so that it does not touch the pan directly and keep stirring with other spices. Make sure the coconut does not get a brown color. Fry till the coconut is just dry and it becomes easier to grind.
- Do not add a very thick extract of coconut milk, let it be of medium consistency. Adding coconut milk is optional.
- Do not add too many almonds as it will make the curry too thick and rich.
- Add less green chilies while making the curry paste, and if you need more spicy, you can always add chopped chilies while the curry is cooking.
- For korma or any chicken curry, always cut chicken into small pieces for more taste and use with bones rather than boneless.
If you have any queries regarding the recipe, do mention it in the comments section and I shall get back to you.
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