Chicken Malli Korma – A delicious main curry with rotis /
parathas / pulao / appam / idiyappam …
Serves:3 - 4
Ingredients
For the chicken:
750 g chicken, cut into medium size pieces
¼ teaspoon turmeric powder
½ teaspoon red chilli powder
½ teaspoon salt
Wash and clean chicken pieces. Drain out water completely.
Marinate chicken pieces with turmeric powder, red chilli powder and salt. Cover
and keep aside for half an hour.
For the coconut paste:
Ingredients
6 tablespoon grated coconut
6 cashew nuts
¾ teaspoon saunf powder (perumjeerakapodi)
Method
Soak cashew nuts in ¼ cup water for 1 hour. Transfer grated
coconut , saunf powder and soaked cashew
nuts (including water in which cashew nuts soaked) into small mixer bowl and
make a smooth paste. Keep aside.
Other ingredients
1 tablespoon oil
2 onions, thinly sliced
2 teaspoon ginger – garlic paste
¾ teaspoon red chilli powder
¼ teaspoon turmeric powder
1 teaspoon coriander powder
2 tomatoes, chopped
Marinated chicken pieces (drain out excess water)
¾ teaspoon salt
1 cup / 200 ml water
Coconut – cashew nut paste
¼ cup chopped coriander leaves (malli)
Method
Dilute red chilli powder, turmeric powder and coriander
powder in 2 tablespoon water (spice mix).
Heat oil in a pan or karahi on a medium heat. Add sliced
onion and fry till golden color.
Add ginger – garlic paste and fry for 1 – 2 minutes until
raw smell disappears.
Add diluted spice mix and stir well on a low heat for 1 – 2 minutes
until the water dries up and well combined with other ingredients.
Add chopped tomatoes and fry for 2 – 3 minutes.
Add marinated chicken pieces, salt to taste and 1 cup water
(up to the level of chicken pieces). Mix all the ingredients well. Cover with a
lid and cook on a medium heat for 30 – 35 minutes until almost done.
Finally add coconut – cashew nut paste and ¼ cup chopped
coriander leaves. Adjust salt if required. Mix well. Cover with a
lid again and cook on a low heat for another 10 minutes. Serve with rotis / pulao / parathas …
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