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I started enjoying mint and coriander flavor with chicken and wanted to try out something new and different. While searching I found this recipe interesting and tried it with a little customization. So feel free to experiment with what you like or don’t like and share how it turned out.

Nilgiri Chicken Korma

This is a superb combo with Coconut Rice or any variety rice. This definitely would turn out well for parties due to the different flavor than regular chicken curries. I added coconut milk to give it that extra richness. You can add fresh ground coconut or frozen coconut.

Nilgiri Chicken Korma

Ingredients :
Chicken 2 lb
Oil 2 tsp
Bay Leaves 2 nos
Cinnamon 2 nos
Cloves 3 nos
Cardamom 2 nos
Big Onion 1 no (Medium)
Ginger Garlic Paste 2 tbsp
Coriander powder 1 tbsp
Red Chili Powder 1 tbsp
Cumin Powder 1/2 tbsp
Coconut Milk 1 cup
Salt to taste
To grind:
Fennel Seed 1 tsp
Poppy Seed 1 tsp
Cashewnut 5 nos
Mint Leaves 1/2 cup
Coriander Leaves 8 stands
Green Chili 3 nos
Directions:
  1. Step 1

    Cut chicken into bite size pieces. Chop Onion. Separate Mint leaves and chop Coriander Leaves. Grind the items in “To Grind” section to smooth paste.

  2. Step 2

    In a pan heat oil, add bay leaves, cinnamon, cloves, cardamom. Immediately add chopped onions. Fry till onion is translucent. Add Ginger Garlic paste and fry till raw smell leaves at least for 5 min in medium flame. Stir often to avoid burning the bottom.

  3. Step 3

    Add Chicken, turmeric and fry it for 3-5 min. Add the gound paste, coriander powder, cumin powder, red chili powder, salt and water -1 cup.Add Chicken, turmeric and fry it for 3-5 min. Add the gound paste, coriander powder, cumin powder, red chili powder, salt and 1 cup of water.

  4. Step 4

    Cook until the chicken is cooked. Add coconut milk and boil it for 5-10 more minutes.

  • Add fresh ginger garlic paste for nice aroma.