Ingredients:

  • Cloves – 3
  • Fennel- 1 tsp
  • Cinnamon stick – 2 x 1 inch pieces
  • Coriander – 3-4 stalks
    • Set aside little for garnish
  • Mint – 3-4 stalks
  • Curry leaves – 1 stalk
  • Ginger garlic paste – 3/2 tbsp
  • Turmeric powder – 1 pinch
  • Tomato – 3 med chopped finely
  • Onion – 3 med chopped finely
  • Chili powder – 1 tbsp
    • Mine comes pre-mixed with a little coriander seeds for non-veg preparations.
  • Chicken – 350gms
    • Used boneless breast here, tasted good!
  • Shredded coconut – 1/2 cup
    • Soak in lukewarm water first, grind to smooth paste just before adding

Steps:

  • Heat 5-6 tbsp oil in pressure cooker.
  • Add fennel, cinnamon, and cloves
    • Test if oil is heated by adding 1-2 fennel seeds; oil is ready if it splatters immediately.
  • Turn heat to medium
  • Add chopped onion and curry leaves once fennel seeds start to splatter.
  • Sprinkle a little salt to stop it from browning quickly.
  • Saute till it becomes translucent and starting to brown.
  • Add ginger garlic paste.
  • Saute till raw smell goes.
  • Add tomatoes, coriander, and mint
  • Sprinkle a little salt to help cook tomatoes faster.
  • Saute till oil starts to leave the side of the mixture; should take 5-7mins.This is important to prevent watery korma.
  • Once tomatoes are cooked, add chili powder and turmeric.
  • Mix well till combined.
  • Add about 1/4 cup of water to stop chili powder from burning.
  • Saute well till raw flavor of chili powder goes; should take 3-4mins.
  • Add chicken pieces and mix well so all pieces are coated well.
  • Saute till the top layer of the chicken no longer looks pinkish; should take 3-4mins.
  • Add 3/2 cups of hot water and mix well.
  • Bring the mixture to boil, then put the lid on the pressure cooker.
  • Cook for one pressure, and then turn heat to low and let it simmer for 5mins, then remove from heat.
  • Wait for pressure to settle on its own; may take 10-15mins depending on cooker type.
  • At this time, grind the soaked coconut into a thick fine paste and keep it ready.
  • After the pressure settles, remove the lid and place cooker on medium heat.
  • There may be more liquid in the pan now, but that’s ok.
  • Bring mixture to boil.
  • Add the coconut paste and stir well.
  • Bring to another boil, then simmer for 2mins.
  • Mix well, then garnish with coriander leaves and serve.

 

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