After moving abroad, without the mixie/mixer-grinder, I really need to think of a work-around with recipes which require grinding masalas in the mixer. Same was applicable when I wanted to make vegetable korma or the chicken korma. This is a very quick method which you can finish making in 15 minutes flat. Goes well with rotis, or toasted bread.
A life-saver recipe for any office-goer who longs for a ghar ka khana at the end of a busy day.
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| Chicken Korma |
Ingredients:
Chicken(cut into small pieces)-250 gms
Onion - 1
Tomato - 2
Cinnamon - 1 inch stick
Cloves - 3
Fennel Seeds/Sombu - 1/4 tsp
Red Chilly Powder- 1/4 tsp
Oil- 2 tbsp
Coconut Milk- 1/2 cup
Fresh Cream-1/4 cup
Salt to taste
Method:
1.Thinly slice the onions and tomatoes. Clean the chicken and cut into small pieces. Set aside.
2.Take a heavy bottomed sauce pan. On a medium flame, heat 2 tbsp of oil and add fennel, cinnamon stick and cloves and sauté the onions and tomatoes till the tomatoes are softened.
3.Now add the red chilly powder and chicken pieces, sauté on low flame for 5 minutes.
4.Now add the 1/2 cup coconut milk,1 cup water, and salt to taste. Cover the pan with a lid and cook on low flame for 10 minutes.
5.Just before removing the pan from fire, add 1/4 cup of cream.
6.Stir well and serve hot with rotis or toasted bread.
Quicky lip-smacking Chicken korma is ready !!
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