CHICKEN KORMA WITHOUT COCONUT

There are various ways to cook Chicken Korma, it can  be richer with cream / coconut or lighter without those addition.  Make it even lighter by removing the skin and trim all fats from the chicken before cutting into 10-12 pieces..

Chicken Korma Without Coconut was  a family favorite.  We love to serve this dish over Dry Fruit Naan. or  Ghee Rice / Corn Peas Pulao.  Chicken Korma has a strong Persian influence.   Traditionally chicken is braised and the sauce thickened using ground nuts.

In restaurant, it is often full of fat (cream, butter and creamed coconut). Instead I have created  a creamy texture by using low fat evaporated milk and thickening the sauce using ground almonds.

This recipe is versatile, you can use most meat, fish or vegetables instead of chicken.  Have added 2 cups of water but this is entirely up to you, this depends on how thick you want you gravy to be.

CHICKEN KORMA WITHOUT COCONUT
Yield  :   4-5  servings

1 whole chicken cut, skinned  and fat removed
1/2  cup evaporated milk
3 potatoes cut into wedges
2 big onions cut into thick slice
1 carrot cut into small pieces
2 tomatoes sliced
4 tbsp oil or ghee
cilantro for garnish
4 tablespoon korma paste
1 tsp ground white  pepper
2 in  cinnamon stick
6 cloves
salt to taste
1-2 tablespoon  lime juice

GROUND
8 shallots
5  cloves garlic
1 in ginger
6 almond
4 green chili
3 tablespoon chopped cilantro


METHOD

Heat oil , add the cinnamon,cloves,  fry for few seconds, add in ground ingredients,  fry until fragrant. Mix in salt and tomato, cook covered until  tomato turns soft using medium heat.

Add the  korma paste, white pepper, little water and cook until oil separates..

Add in  chicken, carrot and potato to the spices, add 2 cups water, cover pot and let it  boil.

Add  evaporated milk and  big onion  , simmer until chicken is fully cooked.

Lastly add lemon juice and more salt if needed..

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