Chicken Korma

Chicken Korma Ingredients

Masala :1 tbsp coconut oil1 tsp fennel seeds1 tsp cumin seeds2 tsp coriander seeds1 cup onion (diced)1 inch ginger7 cloves garlic5 green chillies (chopped)1 cup tomato (chopped)1 tsp garam masala1/2 tsp turmeric powder2 tbsp dessicated coconut1 tsp poppy seeds (or toasted cashews)2 tbsp waterWhole Spices :1 cinnamon stick2 cardamoms3 cloves1 star aniseKorma :1 tbsp coconut oil1 cup onion (finely diced)1 kg chicken pieces1 tsp salt (to taste)2 cups water2 cups potatoes (diced)1/2 cup coconut cream/milk or yoghurt1 cup carrots (diced)3-5 red or green chillies

Steps

In a large pot on high heat, add oil, fennel, cumin & coriander seeds, fry for 1 min.Add onion, ginger & garlic, fry till onion turns translucent.Add chillies, tomato, garam masala, fry till tomato starts breaking down & set aside to cool.Once cooled, transfer everything into a blender, add the rest of the ingredients for the masala & process till a fine paste is formed.Using the same pot earlier, add oil & whole spices, cook for 1 min, add masala paste & fry till fragrant.Add onion, cook till translucent then add chicken & cook till they are no longer pink.Add salt & water, bring to a boil.Add potatoes & bring to a boil.Add coconut cream, carrots & chillies, lower heat to medium.Simmer for 10 mins, stir occasionally & taste to adjust seasoning.Continue cooking till vegetables are tender.Serve hot/warm with sides of choice.