Chettinad Vellai Korma

Cuisines

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Recipe

Ingredients

200 grams	boneless chicken, cut into small pieces
1 cup	coconut milk
1 cup	water
1 large	onion, finely chopped
2 tablespoons	oil
1 teaspoon	fennel seeds
2	green cardamoms
2	cloves
1	cinnamon stick
1 teaspoon	ginger-garlic paste
2 medium	tomatoes, finely chopped
2	green chilies, slit
1 teaspoon	coriander powder
1/2 teaspoon	turmeric powder
1 teaspoon	salt
1/4 cup	cashew nuts
1 tablespoon	poppy seeds
1 handful	coriander leaves, chopped

Instructions

1. 1 Soak the cashew nuts and poppy seeds in warm water for 15 minutes.
2. 2 Grind the soaked cashew nuts and poppy seeds into a smooth paste and set aside.
3. 3 Heat oil in a pan and add fennel seeds, cardamoms, cloves, and cinnamon stick.
4. 4 Add the chopped onions and sauté until they turn golden brown.
5. 5 Add ginger-garlic paste and sauté until the raw smell disappears.
6. 6 Add chopped tomatoes and green chilies, cook until the tomatoes become soft.
7. 7 Add coriander powder, turmeric powder, and salt, and mix well.
8. 8 Add the chicken pieces and cook until they are no longer pink.
9. 9 Pour in the coconut milk, water, and the prepared cashew-poppy seed paste.
10. 10 Mix well, cover, and let it simmer on low heat until the chicken is cooked and the gravy thickens.
11. 11 Garnish with chopped coriander leaves and serve hot.