Chicken Vegetable Korma

July 17, 2012

Chicken Vegetable Korma

				The word "Korma" comes from a Turkish verb "Kavurma". The another name of korma is Azid (قورمه in Persian). The place of origin of this recipe is India, Bangladesh and Pakistan. The main ingredients of this recipe is yogurt,cream and coconut milk.  "Korma" is very popular in Pakistani and Indian restaurants in the United Kingdom. The recipe of chicken vegetable korma is found in Bangladesh. Vegetables are available in Bangladesh. The method of preparation of this recipe is not difficult. The cooking process is as follows;

    Ingredients:

• 1×1 ½ kg (3 lb) chicken
• 2 turnips
• 1 small cauliflower
• 2 carrots
• 2 medium sized potatoes
• ½ cup finely chopped onion
• 1 tablespoon ground ginger
• 2 tablespoons ground garlic
• 1 table spoon ground coriander
• ¼ teaspoon ground turmeric
• 3 sticks 2.5 cm piece cinnamon
• 4 cardamoms
• ½ cup yogurt
• 4 green chillies
• 1 teaspoon sugar
• 1 tablespoon keora water
• ¼ cup raisins
• ¾ cup ghee or cooking oil
• Lemon juice to taste
• Salt to taste

Cooking process:

1. Skin and cut the chicken into 12 pieces. Cut the cauliflower into florets. Peel the carrots and potatoes and cut into moderate sized pieces.

2. Heat oil in a saucepan and fry the onion light brown.  Add the chicken, cardamom and cinnamon and stir-fry for 2 minutes. Add the vegetables.

3. Stir and cook over moderate heat for 5 minutes. Add yogurt, salt and 3-4 cups of water.

4. Cover and cook over moderate heat until the vegetables are cooked.

5. Add rest of the ingredients; adjust taste with salt, sugar and lemon juice.

6. Cover and cook over very low heat for 10 minutes.

Serve the recipe with plain pollao, parata or boiled rice. Yield 12 servings.