Chicken Korma with Coconut Milk Recipe
How to make Chicken Korma with Coconut Milk
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About Chicken Korma with Coconut Milk Recipe: Chicken breast pieces marinated in yogurt. Cooked with coconut milk and varied spices, this chicken recipe is just the right dish to prepare for any dinner party or special ocassion paired with steamed rice or parathas and enjoy!
- Total Cook Time1 hr 25 mins
- Prep Time 10 mins
- Cook Time1 hr 15 mins
- Recipe Servings4
- Easy
Ingredients of Chicken Korma with Coconut Milk
- 2-3 Pieces chicken breasts
- 1 tsp red chilli powder
- 1 tsp turmeric powder
- 1 cup yogurt
- 4 small onions
- 5 green chillies
- 2 tbsp coriander seeds
- 2 tbsp cumin seeds
- 2 1/2 tbsp coconut oil
- 3 cinnamon sticks
- 1 1/2 tsp cumin seeds
- 1/4 heeng (asafoetida)
- 1 1/2 tsp garlic paste
- 1 tsp ginger paste
- 2 cups coconut milk
- Salt
- Water
How to Make Chicken Korma with Coconut Milk
1.
Cut the chicken into even size pieces and marinate with a mixture of salt, red chilli powder, turmeric powder and yoghurt for 30 minutes.
2.
Blend green chillies, onions and water to make a thick onion paste.
3.
Dry roast coriander seeds and cumin seeds. Cool and grind to a fine powder.
4.
Heat coconut oil. Add cinnamon, cumin seeds, hing, garlic paste and ginger paste. Saute till the mixture turns brown.
5.
Now add the onion and green chilli paste. Cook for a while and then add cumin and coriander powder.
6.
Saute and add the marinated chicken, coconut milk and coriander leaves.
7.
Serve hot.