Recipe of Quick Coconut Chicken korma

Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, coconut chicken korma. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Coconut Chicken korma is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Coconut Chicken korma is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have coconut chicken korma using 18 ingredients and 20 steps. Here is how you can achieve that.

The ingredients needed to make Coconut Chicken korma:

1. Prepare chicken with bone
2. Prepare shredded coconut
3. Make ready cashew and almonds
4. Make ready th cup coconut milk+more to garnish
5. Take big onions thinly sliced
6. Take ginger-garlic paste
7. Make ready of a lemon (juice only)
8. Make ready cardamom
9. Take " size cinnamon stick
10. Prepare cloves
11. Take whole black peppers
12. Take mint and coriander leaves
13. Make ready fresh green chillies
14. Make ready Salt
15. Take vegetable oil to deep fry onions
16. Make ready For tempering
17. Prepare dry red chillies
18. Make ready chopped coriander and mint leaves

Instructions to make Coconut Chicken korma:

1. Soak cashew and almond in hot water for 1/2 an hour.
2. Clean and cutt chicken pieces into small sizes. Marinate with 1/2 of a lemon juice, ginger -garlic paste and salt. Keep aside for 15 minutes.
3. Take soaked nuts in a grinder jar along with water. To that add in 1 cup of shredded coconut and 1/4th cup of thick coconut milk.
4. Grind to a coarse paste. Add little water to ease the grinding process. Set aside.
5. Chop coriander-mint leaves and green chillies.
6. Cut onion into thin slices and fry them with 1 cup of vegetable oil.
7. Fry until onion becomes light golden brown. Drain to a kitchen towel.
8. In a mixing bowl add in the coconut-nut paste & 1 cup of yoghurt.
9. To that add in chopped herbs and green chillies.
10. Crush the fried onion with your hand and add in to the mixture. Mix well with your hand. Keep some fried onion aside for garnishing.
11. Pour this mixture over the marinated chicken and mix well.
12. Add in whole garam masala like cinnamon, cardamom, cloves and black peppers. Also add in 3 tablespoon of oil from the leftover oil where onions were fried.
13. Cover and keep aside for about 2 hours.
14. After marination, transfer the chicken into a heavy bottomed saucepan and start cooking in high heat.
15. Continue to cook in high heat for about 10-15 minutes stirring frequently.
16. Then cover with a lid and cook in medium heat for about 30 minutes or until chicken cooks completely. There should be little gravy to the dish. You can check the level of liquid in between cooking and can add little water for the consistency.
17. Now coconut chicken is almost done. Heat 1 tablespoon of oil (leftover) to a small pan. Temper 3-4 dry red chillies and chopped coriander-mint.
18. Pour the tempering over the chicken, give a last mix and remove from heat.
19. Coconut chicken is completely done. Sprinkle some fried onions and thick coconut milk.
20. Transfer to serving bowls and enjoy with roti, paratha or any kind of rice dish.

So that is going to wrap it up for this exceptional food coconut chicken korma recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!