Spicy Chicken Korma

Rice and spicy homely chicken curry would be a comfort food for many of us. Yes last time when we were on our return journey from Sydney, I was bored of eating the restaurant food for three consecutive weeks and was longing for something that would melt in my mouth with out any fuss. When our meals arrived in the airplane, too excited to get a glimpse of what is served, I could not resist and let steam pass out of the foil, the awesome aroma of the curry wafted around and I was happy to see the delectable spicy curry served with hot piping rice. Luckily my hubby had ordered for a Hindu meal. It was finger licking and I wondered what would be the paste, well nothing came closer to my thought except korma. I googled and found a recipe quite closer to that taste.

Here is the recipe

Ingredients

500 to 700 grams Chicken
¾ cup yogurt
2 tablespoon poppy seeds
1 medium sized onion chopped/paste
1 tablespoon ginger paste
1 tablespoon garlic paste
½ cup coconut milk
1 table garam masala
1 teaspoon cumin powder
1 tablespoon coriander powder
1 table green chili crushed
Salt to taste
1 tablespoon cooking oil

Method

Marinate chicken with ¼ cup of yogurt and salt for at least 30 minutes. Heat oil in a pan and fry the onions. When they are cooked add the ginger and garlic paste. Sauté for couple of minutes and add the rest of the yogurt. Add the dry masalas, green chili paste and cook till the yogurt dries up. Grind a paste of poppy seeds with water and add to the masala. Sauté and mix the marinated chicken.

Toss on a medium fire for 5 to 7 minutes and the add coconut milk. Cover and cook on a low fire for 10 minutes until the chicken is cooked.

Serve hot with white rice or coriander rice.

Kitchen notes. Dry grind the poppy seeds and then add water to make a paste. You can add chopped pototoes . If the coconut milk is too sweet add more chilies or alternatively use coconut cream powder.