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Chicken korma, Korma, Chicken

Chicken Korma

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Chicken Korma is amildly spiced curry made by pressure cooking chicken, potatoes, and peas in afragrant coconut-based paste with whole spices. It's rich, flavourful, andperfect with rice or flatbreads.
Course Dinner, Lunch
Cuisine Indian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Author sumisculinarynotes

Ingredients

  • 2 tbsp oil
  • ½ tsp fennel
  • 2 cardamom
  • 3 cloves
  • 1- inch cinnamon
  • A few Blackstone flowers kalpasi/dagad phool
  • A few of the curry leaves
  • 2-3 green chillies
  • 1 onion finely sliced
  • 1 tomato
  • 1 tbsp ginger-garlic paste
  • 2 potatoes cubed
  • ½ cup peas soaked overnight & drained
  • 200 g chicken bone-in or boneless
  • Salt to taste
  • Water as needed
  • Coriander leaves for garnish

For the paste

  • ½ cup grated coconut
  • 1 tsp fennel
  • 1 tsp pottukadalai roasted gram
  • 1 tsp poppy seeds
  • 5-6 cashews

Instructions

Prepare the Coconut Paste

  • Soak the cashews and poppy seeds in hot water. Let it rest for 10 minutes.
    5-6 cashews, 1 tsp poppy seeds
  • In a blender, add the grated coconut, fennel, pottukadalai, soaked poppy seeds and cashews along with the water.
    ½ cup grated coconut, 1 tsp fennel, 1 tsp pottukadalai
  • Grind to a smooth paste. Set aside.

Sauté the Base

  • Heat 2 tbsp oil in a pressure cooker over medium heat.
    2 tbsp oil
  • Add ½ tsp fennel, 2 cardamom, 3 cloves, 1-inch cinnamon, a few black stone flowers, and Curry leaves.
    ½ tsp fennel, 2 cardamom, 3 cloves, 1- inch cinnamon, A few Blackstone flowers, A few of the curry leaves
  • Sauté for a few seconds until aromatic.
  • Add green chillies and sliced onion. Sauté until onions turn golden brown.
    2-3 green chillies, 1 onion
  • Add 1 tbsp ginger-garlic paste and cook until the raw smell disappears.
    1 tbsp ginger-garlic paste
  • Add chopped tomato and cook until soft and mushy.
    1 tomato

Add Veggies & Chicken

  • Add cubed potatoes and soaked peas. Stir well.
    2 potatoes, ½ cup peas
  • Add 200g chicken and salt to taste. Sauté for 2–3 minutes.
    200 g chicken, Salt to taste
  • Mix in the ground coconut paste. Stir to coat everything evenly.
  • Add just enough water to cover the vegetables.
    Water
  • Close the lid of the pressure cooker.
  • Cook on medium heat for 2–3 whistles.
  • Let the pressure release naturally.
  • Open the lid, stir gently. If the gravy is too thick, add a splash of hot water and simmer for 2–3 minutes.
  • Garnish with chopped coriander leaves.
    Coriander leaves

Serve

  • Steamed rice, Chapati, parotta, or dosa, Jeera rice or ghee rice