Sunday, June 15, 2014


A very flavorful Indian curry popular among Malaysian especially if you are Nasi Kandar lovers. You can make it thick or thin or you can make it mild or fiery hot. It all depends on your preference. Easy to prepare especially with the store bought masala I used Baba's Korma Powder. You can even add vegetables if you wish too, potatoes and carrots are the favourites. This chicken korma serves best with white plain rice or briyani.

Chicken Korma
Prep time

Cook time

Total time

1 whole chicken cut into 12 pieces
4 potatoes cut into 4
1 strig corriander leaves cut into 3
1 strig curry leaves
1 tomato thinly slice
2 green chilli cut into 3
2 onion thinly slice
2 cm-piece fresh ginger - pound together with garlic2 garlic cloves, 
2 packet Baba's korma powder

1/4 teaspoon dried chilli flakes
1/2 cup tairu or yogurt
1/2 cup evaporated milk or santan
1-2 tbsp tomato paste
6 cardamom pods, lightly crushed
1 cinnamon stick
3 anisse star

Method Notes

Process the ginger, garlic, korma powder, chilli flakes  in a food processor until combined. 
Add chicken, yoghurt, tomato paste .Stir until combined. Cover and place in the fridge for 2 hours to marinate.
Heat oil. Saute onion, curry leaves and the dried spices (cardamon, annisse star and cinnamon stick) till soft.
Add slice tomatoes and cut green chili,
Add the process masala and cook stirring often, for 7 minutes or until golden. 
Add chicken mixture and potato. 
Add 5 cups of water.(add more if you it gravy) Cook, stirring often, for 15 minutes or until chicken is cooked through and starts to brown. 
Stir in milk or santan. 
Simmer, stirring often, for 5 minutes or until warm.
Add cut corriander leaves.
Leave a while until oil surface and its ready to be served

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