Spicy Chicken Korma
Ingredients
Chicken - ½ kg (cut into med size pieces)
Cardamom - 3
Cloves - 3
Cinnamon - a small piece
Fennel seeds (perumjeerakam) - ¼ tsp
Onion - 3 med-big, finely sliced
Ginger & garlic - 1 tbsp each, crushed/grated
Chilli powder - 2- 2½ tsp
Coriander powder - 2½ tsp
Turmeric powder - ½ tsp
Pepper powder - ½ - 1 tsp
Fennel powder - ½ tsp
Tomato - 1 big, sliced
Cashew nuts - 6
Poppy seeds (kashakasha) - 1 tsp (refer notes)
Grated coconut - 3 tbsp
Water - 1½ - 2 cups
Medium thick coconut milk - ½ cup (optional, refer notes)
Coriander leaves - a handful
Curry leaves
Salt
Oil
Instructions
Soak the cashews & poppy seeds in 2 tbsp hot water.
Heat oil & add cardamom, cloves, cinnamon & fennel seeds. Add finely sliced onion & cook till it becomes brown colour. Add crushed ginger & garlic. Cook for a few minutes. Add chilli, coriander, turmeric, fennel & pepper powder. Mix well & cook till the raw smell goes, around 2-3 mins. Add sliced tomatoes & give a stir. Add chicken pieces, salt & curry leaves. Mix well. Make sure the chicken pieces are coated with the masala. Add water & cover & cook.
Grind the soaked cashews & poppy seeds & coconut with enough water to get a smooth paste. Add this paste to the curry when the chicken is almost done. Mix well. Cook for 3-4 mins. Add coconut milk (if using) & combine well. Cook for 2 more mins. Add chopped coriander leaves & remove from fire.
Serve with pulao, rice, roti, appam etc;
Notes
If you dont have poppy seeds, increase the qty of cashews a bit and continue the same process. The gravy tends to thicken as the curry rests. Because of the coconut cashew paste, the curry has a thick consistency. If you prefer more gravy, add coconut milk. However it also depends on the type of chicken. Some chicken tends to have more fat, in that case its better not to add coconut milk.
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