Green Chicken Korma
Take a few green chillies depending on your level of spice, grind it along with a huge bunch of coriander leaves, ginger, garlic, fennel seeds, pepper corns and a few sliced onions. Once this is ground, mix in turmeric powder, garam masala and a few extra cardamons to this mix.
Clean the chicken (with bones preferable) and set aside. In a heavy bottom pan add a heapful of butter and a tbsp of olive oil so that the butter doesn't burn. Keep on a low flame. Add the ground green masala into this and then once the raw smell of the masala disappears add in the cleaned chicken.
As the chicken cooks in its own liquid, add in some more warm water. Later add in the paste of a handful of cashewnuts/almonds into the chicken mix, followed by curd and coconut milk. You may use fresh coconut milk, I have used the tetrapack version.
Add in adequate salt to taste and as it all merges well, squeeze in some lime.
Check for all spice and finish the dish with a nice tbsp. of garam masala and a tsp. of Kashmiri chilly, mix thoroughly and garnish with a slit green chilly and finely chopped cilantro.
The meat can be replaced by using mutton. It would take a longer time to cook.
Enjoy this simple and tasty green chicken korma with nice hot parathas.
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