Chicken Korma

• Chicken with bone - 750g - cut into big chunks
• Oil - 4 tblsp
• Cinnamon - 3 cm long thin strip
• Cloves - 2
• Cardamom - 2
• Onion - 2 medium
• Green Chilli - 5
• Ginger - Garlic paste - 4 tsp heaped
• Yoghurt (Curd) - 3 tblsp
• Cashewnuts ground in to powder - 30g (optional)
• Tinned Coconut milk - 4 tblsp or 200ml fresh coconut milk
• Lemon juice - 2 tblsp
• Coriander leaves chopped - 1 tblsp
• Water - as required
• Salt - to taste

Spice powders:

• Garam masala - 1 tsp
• Coriander powder - 3 tsp heaped
• Pepper powder - 1½ tsp

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1. Shred the chillies into fine pieces.
2. Marinate the chicken pieces with yoghurt, salt (about 1 tsp), half of ginger-garlic paste and shredded chillies.
3. Chop all the onion and coriander leaves.
4. Heat a pressure cooker pan on a stove and add oil.
5. Season with cinnamon, cardamom and cloves.
6. Add chopped onion to the oil and saute them until they become translucent.
7. Add ginger-garlic paste and fry for 1 or 2 minutes.
8. Add garam masala, pepper powder, coriander powder, salt and chicken pieces and fry further for few minutes.
9. ** Add a cup (250ml) of water, cover and leave the heat on medium.
10. ** After the first whistle, reduce the heat to low and pressure cook for about 5 minutes.
11. ** Switch off the stove and open the lid once the pressure is gone.
12. Add coconut milk, cashewnut powder and more water if needed.
13. Let the curry boil on medium heat for about 2-3 minutes.
14. Add the lemon juice and garnish with coriander leaves.

1. Add about 500-600ml of water to the pan of chicken, onion and spices.
2. Cover and cook on a medium heat until the chicken is cooked well. That takes roughly about 15-20 minutes.
3. While the chicken is getting cooked, open the lid, stir few times and make sure there is enough water left. if there is not enough water, please add more water to cook the chicken pieces.

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