Chicken Korma with Potatoes

Chicken Korma with Potatoes

Categories: baked chicken recipes, Blog, chicken recipies, easy healthy recipes, Pakwan

Chicken Korma with Potatoes:

 Chicken Korma with Potatoes simmered in a mildly spiced creamy yogurt sauce. Makes a very delicious and satisfying meal served with rice.

Chicken Korma with Potatoes

Korma is a dish consisting of meat and vegetables usually braised in a spiced sauce thicken with yogurt, cream, nut or seed paste. It has its roots in Northern Indian cuisine where dairy is often used. Known for its mild flavor, it can be made fiery with the addition of chili powder.

Indian food in Malaysia is predominantly Southern Indian in origin. Everyone’s favorite is the fiery Chicken Curry cooked with coconut milk. Korma is the lesser known cousin, often cooked with coconut milk, instead of yogurt. As a child, I remember Chicken and Potato Korma as the “yellow curry”. It was mild, fragrant, and quite delicious. Occasionally, Mom cooked it using convenient korma curry powder.

Chicken Korma with Potatoes

In today’s recipe, I used my own mix of spices and stayed with plain unsweetened yogurt. To help thicken the sauce, I added some ground candlenuts (buah keras), often used in Southeast Asian curries. Good substitutes for candlenuts are macadamias or cashew nuts.

This Chicken and Potato Korma definitely has a lighter consistency than coconut milk based curries. A little cream may be added for a creamier texture.

Chicken Korma with Potatoes

Preparation Time: 15-20 Minutes

Cooking Time: 30 Minutes

Serving: 4

Ingredients to Marinate the chicken and potato:

Ingredients Quantity
Chicken 1/2 kg
Potato 2
Curd 1 cup
Red chilly powder, lal mirch 1/2 teaspoon
Turmeric powder, haldi 1/2 teaspoon
Ginger-garlic paste, adrak-lehsun paste 2 teaspoon
Cardamom green powder, choti elaichi powder 1/4 teaspoon
Fenugreek leaves, kasoori methi 1/2 teaspoon
Salt to taste

Ingredients for Korma:

Bay leaf 2-3
Cinnamon stick 1 inch piece
Mustard oil 1 cup
Ghee 3 tbsp
Onion 4
Red chilly powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Coriander powder 1 teaspoon
Salt to taste
Coriander leaves for garnish
Kewra water 1 teaspoon

Ingredients to grind:

Cumin seeds, zeera 1 teaspoon
Cloves, laung 6
Black pepper, kali mirch 1/2 teaspoon
Cardamom green, choti elaichi 3
Cardamom brown, badi elaichi 1
Coconut grated, kadduks kiya nariyal 3 tbsp
Mace, javitri 1/2 blade
Nutmeg, jaiphal 1/8 tsp
Cashew nuts, kaju 12-13
Ginger-garlic paste 1 teaspoon
Tomato 1

Method:

1. Clean and wash the chicken well. Peel off the skin of potato and cut the potato into 1 inch pieces. Take the chicken and potato in a bowl and add all the ingredients given in the table “ Ingredients to Marinate the chicken and potato” mix it well. Keep it aside  for 2-3 hours for marinating.

Chicken Korma with Potatoes

2. Keep all the ingredients ready for grind.

Chicken Korma with Potatoes

3. Take all the ingredients given in the table above” Ingredients for grind” . Grind it to make the fine paste. You can add 3-4 tbsp water while grinding it to make a fine paste.

Chicken Korma with Potatoes

4. Heat the pressure cooker with oil and sauté with bay leaf and cinnamon stick. Then add chopped onion.

Chicken Korma with Potatoes

5. Fry it till onion are light golden brown in the color.

Chicken Korma with Potatoes

6. Then add ground paste, red chilly powder, turmeric powder, coriander powder and salt.

Chicken Korma with Potatoes

7. Add 1 cup water. Close the lid of the pressure cooker and pressure cook it on high flame for one whistle, then keep the flame very low and cook for another 10 minutes. Switch off the flame.

Chicken Korma with Potatoes

8. Heat another wok with 2 tbsp oil and add marinated chicken and potato. Fry it for 6-7 minutes till oil shows separately.

Chicken Korma with Potatoes

9. Open the cooker and add fried chicken and ghee. Cook it on low flame for another 8-10 Minutes till oil shows separately and nice aroma comes from the spices.  Then add 1 cup water, close the lid again, and pressure cook it for one whistle on high flame, then keep the flame medium and cook for another 4-5 minutes. Switch off the flame, let the pressure settles down, Open cooker add kewra and garnish with coriander leaves.

Chicken Korma with Potatoes

10. Delicious Potato chicken korma is ready to serve, Serve hot with chapatti, naan or rice.

Chicken Korma with Potatoes

11. Enjoy!!

See Also The Related Topics:

  1. Badami Chicken Korma
  2. Foil Chicken Recipe
  3. Spicy Chicken Karahi Recipe
  4. Grilled Chicken Roll Recipe
  5. How to Make Oven Roasted Tandoori Chicken Recipe?
  6. Chicken Tikka Fajita Recipe
  7. Cheese Balls Recipe
  8. Cheese Samosa With Corn Recipe

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