CHICKEN KORMA

1.      INDREDIENTS
2. Chicken 2pounds (918 gms)
3. 2 medium Onions Chopped
4. 3 medium Tomatoes (Chopped)
5. Yogurt 1/2 cup (100 gms)
6. 3 teaspoons Garlic Paste (21 gms)
7. 3 teaspoons Ginger Paste (21 gms)
8. 1/2 Cup Vegetable Oil (137.5 gms)
9. 1 1/2 Chili Powder (Red Chili Powder)
10. 1/2 teaspoon Turmeric (Haldi powder)
11. 10 Curry Leaves
12. Fistfull Coriander Leaves (dhaniya)
13. Salt to taste
14. Cloves (Whole) (3 gms)
15. Raw Sliced Almonds (12 gms)
16. 1 teaspoon Coriander seeds (1.8 gms)
17. 1/2 teaspoon Cumin Seeds (Cumin, Jeera)(1 gm)
18. Cardamom (2 gms)
19. 1 inch Cinnamon Sticks (flat) (2.5 gms)
20. 1/2 cup Grated Fresh Coconut (40 gms

PROCEDURE

• Grind into a paste: cloves
• , almonds, coriander seeds, Cumin, cardamom, cinnamon and grated fresh coconut until soft and keep aside.
• Cut chicken into a little larger than bite sized pieces.
• Heat oil in a wide, non-stick skillet and fry onions, garlic and ginger pastes until onions are deep brown. Now add chicken, chili powder, turmeric, salt and curry leaves.
• Fry until chicken pieces are lightly browned. Now add yoghurt, tomatoes, coriander leaves and mix well.
• Cover and cook on high heat until water content has reduced coinsiderably (gravy looks thick and almost sticks to the chicken pieces) and then add the ground paste and 2 cup of water.
• Cover and cook on low heat for 25 minutes or until the gravy looks thick.
• Serve it hot. Goes very well with plain white rice.