Ingredients:

1

Chopped Chicken pieces – 1 pound

Oil - 3 tbsp

Ginger Garlic paste – 2 tbsp

Shredded coconut – ¼ cup

Poppy seeds – 1 tsp

Salt to taste

Fennel Seeds – 1 tsp

Cumin Seeds - 1 tbsp

Red Chilli powder - 1 tbsp

Coriander powder - 1 tbsp

Cumin Powder - ½ tbsp.

Turmeric Powder - ½ tbsp.

Whole Garam Masala (bay leaf -2, cloves 4, cinnamon 2 sticks, star anise 2, cardamom -2 pods) Chopped Onion – 1 cup

Curry Leaves - 1 sprig (optional)

Chopped Tomatoes - ½ cup

Chopped Cilantro - ¼ cup

Instructions: 

- Heat 1 tbsp of oil in a pan on medium heat, add fennel seeds, cumin seeds, poppy seeds and coconut and fry until you smell the aroma;

- Cool the mixture and grind it to a smooth paste by adding 1/3 cup of water and set aside;

- Heat 2 tbsp of oil in the pan; add the whole garam masala and chopped onion and fry until the onions are soft. Then add ginger garlic paste and fry for a few seconds;

- Add the chopped chicken pieces, then add red chilly powder, coriander powder, cumin powder, salt and fry for a few minutes until all the ingredients are mixed well; then add 1 ½ cups of water and bring it to a boil;

- Then add the ground coconut paste and cook on medium low heat and stir it frequently; then add the tomatoes and cook for a few minutes until the chicken is cooked well; garnish with chopped cilantro and turn off the heat.

- Heat a tablespoon of oil in a small pan and fry the curry leaves and pour over the Korma (optional) - Enjoy with Rice or Roti