Flavours of Monash

Chicken Korma 2

Author: Krishna Arora

• 800 gm Chicken (cut into pieces)
• 250 gm (whisked) Natural Yoghurt Curd
• ½ tspn cinnamon powder
• 200ml Chicken Stock
• 1 tspn Garlic paste
• 150gm (chopped) Onions
• 5 pods Cardamoms
• 100gm Ghee
• 1 tspn Coriander powder
• 1 tspn Ginger paste
• Chopped Coriander leaves
• Salt to taste

• Take half the yoghurt and soak the chicken pieces in it.
• Heat Ghee, add the onions and sauté. Add coriander powder, salt, ginger paste and stir until masala is fried. Add cardamoms, cinnamon and cook for a few minutes.
• Add the chicken that is soaked in yoghurt, continue stirring until the mixture is fried well.
• Add the chicken stock and cook until chicken is tender.
• Serve hot with rice or parattes, garnishing the chicken with coriander leaves.