Chicken Korma - Komala Curry House

Recipe Ingredients

2 lbs	908g / 32oz	Chicken - cut to bite size
3 teaspoons	15ml	Oil
2		Onions - sliced
3		Cloves
1		Cinnamon stick
1 teaspoon	5ml	Fennel seed
1/2 teaspoon	2.5ml	Turmeric powder
		Salt to taste

Recipe Instructions

To make paste, combine the following in a mixer/blender:

1 tbs cashew nuts

2 tbs grated coconut

3 hot green chili peppers

1/2 can of coconut milk

pinch of cardamom powder

How to Prepare

Add oil to a wok or large frying pan and heat. Add cloves, cinnamon stick, fennel seed, and brown. Add onions and turmeric powder, and cook for 5 minutes on medium heat.

Add chicken and salt, and cook until done. Add paste and bring to boil.

Turn-off heat and garnish with Chinese parsley

What is Korma?

Any dish using coconut milk is considered "korma." If you love vegetables -- broccoli, potatoes, and carrots can be added to the recipe for flavoring and color. In India, families may eat Chicken Korma twice a month, usually on Sundays when the entire family gathers to eat lunch.

Source:
Komala Curry House, Honolulu

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