Korma de poulet épicé

Ingrédients

• 1/2 kg Chicken (cut into med size pieces)
• 3 Cardamom
• 3 Cloves
• A small piece Cinnamon
• 1/4 tsp Fennel seeds
• 3 med - big Onion (finely sliced)
• 1 tbsp Crushed Ginger & garlic (each)
• 2 - 2.5 tsp Chilli powder
• 2.5 tsp Coriander powder
• 1/2 tsp Turmeric powder
• 1/2 - 1 tsp Pepper powder
• 1/2 tsp Fennel powder
• 1 big Tomato (sliced)
• 6 Cashew nuts
• 1 tsp Poppy seeds (kashakasha) (refer notes)
• 3 tbsp Grated coconut
• 1.5 - 2 cups Water
• 1/2 cup Medium thick coconut milk (optional, refer notes)
• A handful of Coriander leaves
• Curry leaves
• Salt
• Oil

Préparation

1. 1

   Soak the cashews & poppy seeds (if using) in 2 tbsp hot water.

2. 2

   Heat oil & add cardamom, cloves, cinnamon & fennel seeds. Add finely sliced onion & cook till it becomes brown color.

3. 3

   Add crushed ginger & garlic. Cook for a few minutes. Add chili, coriander, turmeric, fennel & pepper powder. Mix well & cook till the raw smell goes, around 2-3 mins.

4. 4

   Add sliced tomatoes, salt, curry leaves & give a stir.

5. 5

   Add chicken pieces. Mix well. Make sure the chicken pieces are coated with the masala.

6. 6

   Add water (1.5 - 2 cups), bring it to boil. Reduce flame, cover and cook till chicken is almost done (about 75 %).

7. 7

   Grind the soaked cashews & poppy seeds & coconut with enough water to get a smooth paste.

8. 8

   Add this paste to the curry when the chicken is almost done. Mix well. Cook for 3-4 mins.

9. 9

   Add coconut milk (if using) & combine well. Cook for 2 more mins. Add chopped coriander leaves & remove from fire.

10. 10

    Serve with pulao, rice, roti, appam etc;