I started enjoying the combination of mint and coriander with chicken and wanted to try something a little different from the usual chicken curries. While looking for ideas, I came across this recipe and customized it to suit our taste.
Feel free to experiment with the ingredients and spice levels based on what you like. The fresh mint and coriander give this korma a distinctive flavor, while coconut milk adds richness and balances the spices beautifully.
This Nilgiri Chicken Korma pairs especially well with coconut rice or other varieties of flavored rice. Its fresh herb flavor also makes it a great choice for parties when you want to serve something different from a regular chicken curry.
I used coconut milk for extra richness, but you can also use freshly ground coconut or frozen coconut depending on what you have available.
Nilgiri Chicken Korma
Recipe Details
Chicken Curry
South Indian
Sashi
25 minutes
4
Ingredients
- Chicken – 2 lb, cut into bite-sized pieces
To Grind
- Fennel seeds – 1 tsp
- Poppy seeds – 1 tsp
- Cashews – 5
- Mint leaves – 1/2 cup
- Coriander leaves – about 8 sprigs
- Green chilies – 3
For the Korma
- Oil – 2 tsp
- Bay leaves – 2
- Cinnamon – 2 pieces
- Cloves – 3
- Cardamom – 2 pods
- Onion – 1 medium, chopped
- Ginger-garlic paste – 2 tbsp
- Turmeric powder – 1/4 tsp
- Coriander powder – 1 tbsp
- Cumin powder – 1/2 tbsp
- Red chili powder – 1 tbsp
- Salt – to taste
- Water – 1 cup
- Coconut milk – 1 cup
Preparation
- Clean the chicken and cut it into bite-sized pieces.
- Chop the onion.
- Separate the mint leaves from the stems and clean them well.
- Clean the coriander leaves.
- Grind the fennel seeds, poppy seeds, cashews, mint leaves, coriander leaves, and green chilies into a smooth paste. Keep aside.
Cooking Instructions
- Heat the oil in a pan over medium heat.
- Add the bay leaves, cinnamon, cloves, and cardamom.
- Immediately add the chopped onion and sauté until it becomes soft and translucent.
- Add the ginger-garlic paste and fry over medium heat for about 5 minutes, or until the raw aroma disappears. Stir frequently to prevent it from sticking or burning.
- Add the chicken and turmeric powder. Fry for about 3–5 minutes.
- Add the prepared mint-coriander paste, coriander powder, cumin powder, red chili powder, and salt.
- Add 1 cup of water and mix everything well.
- Cook over medium heat until the chicken is completely cooked and the flavors are well combined.
- Add the coconut milk and mix gently.
- Simmer for another 5–10 minutes, then remove from the heat.
Tips
Fresh Ginger-Garlic Paste: Freshly prepared ginger-garlic paste gives the korma a much better aroma and flavor.
Mint and Coriander: Fresh herbs are the key to the distinctive flavor of this korma. Adjust the green chilies according to your preferred spice level.
Coconut: Coconut milk gives the curry a smooth and rich consistency. Freshly ground coconut or frozen coconut can also be used as an alternative.
After Adding Coconut Milk: Keep the heat moderate and simmer gently rather than boiling aggressively.
Serving Suggestion
Serve Nilgiri Chicken Korma hot with coconut rice, pulao, biryani, chapati, parotta, or your favorite variety rice.
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