This is something I tried today, Malabari Murgh Korma - the curry was thick n tasty, will go well with any type of bread n rice. I added some cubed potatoes. Recipe by: Nishant Jha (via Sikandalous Cuisine) Malabari Murgh Korma...The flavours of Coconut, Poppy Seeds, Cashew and Fennel combined amazingly well. The texture was smooth & creamy and the flavour was subtle & delightful! Do give it a shot! (Thanks to Atul Sikand for this recipe) Ingredients: 1 Kg Chicken cut into small pieces 4 Tablespoon Oil 2 Onions Finely Chopped 2 Tomatoes - Pureed 2 Tablespoons Ginger Paste 2 Tablespoons Garlic Paste 1 Teaspoon haldi Salt as per taste 1 Cup Coconut Milk Coconut Paste : 1/2 cup Dessicated Coconut 1/2 Cup Cashew 1 Tablespoon Lightly Roasted Poppy Seeds 6 Green Chilies Spice Powder - Lightly roast and dry grind : 8 Cloves 8 Green Cardamons 1 Cinnamon Stick 1 Tablespoon Fennel Seeds Method: 1. Heat the oil in a non-stick pan and bhunno the onions until the get medium brown 2. Add the ginger & garlic pastes and cook covered on low for 4-5 minutes 3. Add the coconut paste , mix well and bhunno for 10 minutes on low flame while the fragrance of the coconut take you over 4. Add 1/2 cup water and cook covered another 5 minutes 5. Then add the tomato puree , spice powder mix , salt & haldi and cook covered till oil separates 6. Add the chicken pieces, mix well , on low heat continue to bhunno for 7-8 minutes 7. Add 1 more cup of water and allow the chicken to gently cook. 8. When the chicken is almost done slowly keep adding the coconut milk while stirring and cook till chicken is done. 9. Enjoy it with hot tawa rotis and plain steamed rice.
Posted on: Sun, 31 Aug 2014 13:45:50 +0000