White Chicken Korma is a thick and creamy whitish gravy. Adding cashew nut makes the White Chicken Korma creamy and delicious. White Chicken Korma tastes great with Palappam / fermented bread with rice flour.
White Chicken korma is a dish made of coconut and cashew nut paste and yogurt to give a nice silky rich creamy gravy. This is not a spicy dish. Chicken is cooked in green chilies and pepper.
Korma is spelled as Qorma in Urdu and Kurma in Southern India.
Ingredients
- Chicken – 500 gm
- Onion – 3 medium (chopped)
- Ginger and garlic paste – 2 tsp
- Green chillies – 8 nos (chopped)
- Pepper powder – 1 tsp
- Garam masala – 2 tsp
- Tomato – 1 medium
- Grated coconut – 5 tsp
- Cashew nut – 10 nos
- Coconut oil – 4 tsp
- Curry leaves – 2 string
- Coriander leaves – 3 stem
- Yogurt – 2 tsp
- Salt to taste
- Water – 2 cup
Method
Step 1
Heat a pan add 2 tsp coconut oil add chopped onion and cook the onion till it turns golden brown in colour.
Step 2
Now add ginger garlic paste and cook for 2 minutes. Remove from heat.
Step 3
Blend together onion, ginger and garlic paste in a mixer grinder.
Step 4
Heat a pan add 2 tsp of coconut oil, add onion, ginger garlic mix, chopped green chilies, pepper powder, garam masala, tomato and cook for 3 minutes. Add chicken, water and salt to this and cook for 10 minutes. (To prepare garam masala :- Heat a pan on medium flame and gently roast all the ingredients, such as 1 tsp of cumin seeds, 1 tsp of black cumin(shahjeera), 3/4 tsp black cardamom, 3/4 tsp of cloves and 3/4 tsp of cinnamon. When the spices are roasted turnoff the heat and allow them to cool. Grind all the ingredients together to a fine powder in a clean and dry grinder).
Step 5
Blend cashew nuts, grated coconut and yogurt to smooth paste.
Step 6
Add cashew nut, grated coconut and yogurt paste to the chicken and stir well and cook for 3 minutes.
Step 7
Finally add curry leaves and coriander powder. The dish is ready to serve.