Chicken Korma with Coconut Milk

Method

Cut the chicken into even size pieces and marinate with a mixture of salt, red chilli powder, turmeric powder and yoghurt for 30 minutes.

Blend green chillies, onions and water to make a thick onion paste.

Dry roast coriander seeds and cumin seeds. Cool and grind to a fine powder.

Heat coconut oil. Add cinnamon, cumin seeds, hing, garlic paste and ginger paste. Saute till the mixture turns brown.

Now add the onion and green chilli paste. Cook for a while and then add cumin and coriander powder.

Saute and add the marinated chicken, coconut milk and coriander leaves.

Serve hot.