Aish Cooks

Chicken Korma / Chicken Curry with Coconut and Cashews

For as long as I can remember, korma (or kurma) curries have been a favorite of mine.. whether it was the chicken / non-vegetarian version or just good-old vegetable korma. And at risk of sounding clichéd, I am going to say it is because of my mom. Well, I have never tasted another version of the korma that was as tangy as mom’s.. and you must have guessed by now how much I love the citrus-y flavor in my food. I used to douse the curry in too much lemon in the name of garnishing it and end up completely losing the actual flavor of the dish. Well, I have gotten better than doing that now.. but korma remains a favorite  Here’s how my mom makes it and I can vouch for its tangy yumminess!

Source: Mom

Serves: 6

Cooking Time: 40 minutes

Ingredients:

1. Chicken – 2 lbs (I used leg & thigh pieces, but you can use any)
2. Onions – 2 medium, finely chopped
3. Tomatoes – 2 medium, finely chopped
4. Coconut – 1/2 cup (shredded/ grated/ chopped)
5. Cashew nuts – 1/3 cup, broken
6. Ginger Garlic paste – 1 tbsp
7. Red chili powder – 3/4 tsp or to taste
8. Coriander powder – 1 tbsp
9. Garam masala – 1/2 tsp
10. Turmeric powder – 1/2 tsp
11. Salt to taste
12. Oil – 2 tbsp
13. Clove – 2 or 3
14. Cinnamon sticks – 1 or 2 pcs
15. Cardamom – 1
16. Bay leaf – 1
17. Lemon juice – 1/2 tbsp or to taste (I used juice from half a lime)
18. Cilantro – few stems, chopped for garnishing

Method:

1. Heat oil in a pot, add the cinnamon, clove, cardamom and bay leaf and saute for a few seconds until aroma rises.
2. Add the chopped onions and some salt to help it cook faster and saute for about 3-5 minutes until fully cooked and browning begins.
3. Add the ginger garlic paste and turmeric and saute for a couple of minutes until raw smell goes away.
4. Add the tomatoes and the dry spices (chili powder, coriander powder, garam masala) and more salt if needed.
5. Cook for about 5 minutes until fully blended and tomatoes are soft and pulpy.
6. Add the chicken pieces and mix well and cook with lid on for 20-30 minutes until cooked fully.
7. Stir a few times in between to prevent burning and mix together the juices from the chicken and masala mixture. the chicken typically lets out a lot of water while cooking.
8. Note: Add water if needed to get desired consistency once chicken is fully cooked. If you want a thicker curry, allow the mixture to dry out without the lid by cooking for a few more minutes.
9. Make a paste of the coconut and cashew nuts in a blender and add to the chicken curry.
10. Mix well and bring to a boil. Check to adjust salt and spice (chili powder) if needed and turn off the heat.
11. Add the lemon juice and cilantro and mix well.