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.


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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.