The Place


Recipe: Chicken Coconut Korma

Posted at 1:55 PM, Oct 27, 2016
and last updated 2016-10-27 15:55:17-04

Lavanya Mahate, owner of Saffron Valley, shared her recipe for Chicken Coconut Korma. To see what else they have go here.

Chicken Coconut Korma
Serves 4
* 2 boneless, skinless breasts of chicken
* ½ large onion, chopped
* ½ large onion, blended into a paste
* Ginger-garlic paste- 2 tbsp
* 1 tomato chopped
* 3 tsp Korma Masala
* 2 tbsp oil
* Salt to taste
* 1 cup of coconut milk
* 2 tbsp chopped cilantro leaves for garnishing
Wash and dice the chicken breasts into 1-inch pieces.
Heat oil in a heavy-bottomed pan and sauté chopped onions until translucent. Add remaining blended onions and fry another 5-8 minutes, or till the raw smell of onions goes away. Add ginger-garlic paste and fry till the mixture turns brown. Add the Korma Masala and fry for a few seconds.
Now add chopped tomatoes and fry till it forms a pulp. Combine chicken pieces and fry on medium level for about 5 minutes or till they are lightly browned.
Add salt and mix well. Add 1 cup of water and bring to a boil. Cover and cook on low level for about 25 minutes or till the chicken pieces are tender and fully cooked.
Mix coconut milk and let it heat through. Garnish with coriander leaves and serve hot with rice.