Chicken Korma

Author: Krishna Arora

• 2 Onions, chopped
• 3 Garlic cloves
• 1 ½ Pieces Ginger
• 2 Green chillies, chopped
• 1 tbls Coriander powder
• 600g Chicken, cut into pieces
• 4 tbls Oil
• 50g Almonds
• 6 Cardamoms
• 6 Cloves
• 1 Cinnamon stick
• ¼cup Cream
• 2 tbls Coriander leaves, chopped
• Few Saffron threads soaked in 1 tbls water
• Salt to taste

• In a food processor, place garlic, chillies, coriander powder, salt and a little water to get a paste.
• Add ½ almonds, and blend until smooth and mix into whipped cream.
• Combine with the chicken pieces and set aside for 15-20minutes.
• Heat ghee, add the chopped onions, cardamom, cloves, and cinnamon and fry until the onions are soft and slightly brownish.
• Add the chicken pieces and marinade and fry stirring until the ghee leaves the mixture, add water, cover and simmer gently until the chicken is tender and gravy is thick.
• To garnish sprinkle chopped coriander leaves and the rest of the almonds.
• Serve hot.

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Updated: 16 October 2006

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