Sunday, January 20, 2013

Chicken Green Korma

Chicken Green Korma is perhaps the most liked chicken curry in Southern part of India. The goodness of the greens and the subtle spicy taste of pepper blended with other spices has made this curry my personal favourite.

This korma is found in most of the Muslim restaurants in Mysore, Shimoga, Chickmagalur and Hassan districts. They put lots of greens into this korma but we have moderately used them so that the taste of other ingredients are also well highlighted.

Chicken(Without skin) - 1Kg with bone cut into small pieces
Lemon - 1
Salt - To taste
Whole Spices(Optional) - 2 green cardamoms, 4 cloves, 1" stick cinnamon, 1 bay leaf
Ginger Garlic paste - 2 Tsp
Onions - 200Gms sliced
Tomatoes - 100Gms chopped
Coriander leaves - 50 Gms
Mint leaves - A handful
Green Chillies - 6-8
Pepper powder - 1 Tsp
Sugar - 1/2 Tsp
Cumin powder - 1 Tsp
Coriander powder - 1 Tsp
Turmeric powder - 1/2 Tsp
Garam Masala powder(If you are not using whole spices) - 1 Tsp
Refined oil or ghee - 4 Tsp


Marinate chicken pieces with salt, pepper powder and leon juice for 3-4 hours.
Grind the coriander and mint greens along with onions, tomatoes and green chillies to a fine paste.
Heat oil in a thick bottomed vessel.
Add the whole spoices(optional) and fry.
Add ginger garlic paste and fry till raw smell disappears.
Add the green masala paste and saute well till oil leaves the sides.
Add sugar, cumin powder, coriander powder and turmeric powder. Fry well.
Add the marinated chicken pieces and fry on high flame till chicken pieces turn slightly golden and the masala is dry.
Add a cup of water, bring to a boil, add salt to taste, cover and simmer.
Cook for 15-20 mins and then add garam masala powder if you have not used whole spices.
Serve with ghee rice, rotis, soft idlis, neer dosas or aapams.

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