I was kind of inspired by Farruqh Aziz’s “Hariyali chicken khorma” on her interesting blog “CubesandJuliennes”. She had made it in mughlai style with a rich and creamy sauce. But I wanted to keep it simple and make it in my south indian style which I love too. The concept was good enough to get me going.Here’s the recipe:
1/2 cup Coconut milk
A few fresh Mint leaves
1 inch Cinnamon stick
3 green Cardamoms
1. Clean wash and drain the chicken, Cut the onion into thin slices.
2.Put all the dry masala ingredients in a grinder and pulse them first before adding the chillies and cilantro with a pinch of salt.
3. To a sauce pan on medium heat add the whole spices – black cardamom, cinnamon and bay leaf followed by the sliced onions and fry till golden brown.
4. Add the ginger garlic paste and the ground masala to the fried onions and saute then add the chicken pieces.
5. Turn over and roast the chicken in the masala till it changes colour. Add the yoghurt, whole green chillies, coconut milk and let it cook on medium heat till done.
6. For the last finishing touch which gives the extra flavour toss in the crushed black pepper, cilantro and mint. Cover with the lid and switch off the stove. Let it rest for 2 minutes then serve hot with saffron rice and pineapple kachumbar salad.
For the coconut milk, I always choose “A taste of Thai” if not available then I go for Aroy D. Unlike the other brands. “A taste of Thai” has 85% coconut milk and 15% water while Aroy D has 60% coconut milk and 40% water with no preservatives or guar gum. There is another brand “Thai Kitchen” looks similar to “A taste of Thai” but not as good. It has guar gum in it which gives the milk a gooey texture. In cooking if the quality of the ingredients is not good then all the taste and flavour is lost.