CHICKEN KORMA

Ingredients

Chicken - 1 kg
Onions (sliced) - 1
Coriander seeds - 1 tablespoon
Cumin seeds - 1 teaspoon
Fresh grated coconut - ½ cup
Curd (yogurt) - 1 cup
Garlic cloves - 2
Ginger paste - 2 teaspoon
Cardamom - 2
Dry red chili – 2
Oil – 3 tablespoon
Salt to taste

Preparation

Cut chicken into small to medium size pieces.
Remove the red chilli seeds and grind them with coriander, cumin, garlic, cardamom, and grated coconut.
Heat oil in a pan. Add sliced onions and sauté until light brown.
Add ginger paste and stir for half a minute.
Add chicken pieces and cook on high flame for 5 minutes, stirring constantly.
Stir in the ground paste and add 1 cup of water. Add salt and bring it to a boil.
Reduce flame and add beaten curd. Simmer for 5 minutes.
Best served with roti