Chicken Korma


  • Chicken
  • Coconut 1½ cup
  • Green chilies 8
  • Khas Khas (Poppy seeds) 2 tsp
  • Onions 2 cups; cut into thin 1 inch pieces
  • Tomatoes 1 cup; thin slices
  • Ginger 1 inch
  • Garlic cloves 8
  • Fennel seeds 1 tsp; ground into powder
  • Cinnamon 1 inch
  • Cloves 3
  • Cardamom 2
  • Curry leaves to garnish
  • Cilantro to garnish
  • Turmeric powder 2 pinches
  • Red chili powder ½ tsp
  • Coriander powder 1 tsp


  1. Prep:
    • Grind the ginger and garlic into paste
    • Soak the khas khas in hot water
  2. Fry green chilies in oil till it has white spots and the grind into paste along with coconut, fennel, and khas khas
  3. Put some oil in pan and add the crushed fennel, cinnamon, cloves, and cardamom and let it splutter
  4. Add the ginger and garlic paste, stir and immediately add the onions
  5. Fry till the onions are light brown and then add the tomatoes
  6. Fry till the onions and tomatoes have browned and then add turmeric powder, red chili powder, and coriander powder and fry for a few minutes
  7. Add the curry leaves and salt and continue to fry for few more minutes
  8. Add the coconut-etc paste from step 2, the chicken pieces, and required amount of water
  9. Let the kurma boil till the raw coconut smell is gone
  10. Turn off the stove and garnish the kurma with cilantro
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