Ground Pepper Chicken and Potato Korma


Chicken cooked with ground pepper and coconut milk, finger licking delicious... One of my favorite chicken dishes is Chicken Korma. Kormas are creamy, rich, flavorful and delicious. I've tried many kinds of kormas over the years, coconut milk is the key ingredient for making kormas and that's what makes it creamy and rich. To make the kormas even more delicious, ground cashew nut paste or almond paste can also be added. I've already posted the recipes for making many kinds of Kormas; chicken, mutton, beef, fish or mixed veggies can be used for making Kormas. In this korma, I have first sautéed the ground garlic, ginger, green chili and whole peppercorns mixture in oil. Onion was added and cooked followed by chicken and potatoes. After the chicken has cooked, coconut milk was added and cooked till a thick gravy was formed. Well, sharing the picture of a cute little bird that comes to my backyard and eats a lot of food from the bird feeder, it's called Golden Oriole. This korma tasted

What you will need

Garlic, cloves- 4

Ginger- 2 inch slice

Green chilies- 2 or 3

Whole pepper corns- 1 tsp

Cumin seeds- ½ tsp

Oil- 2 tbsp

Ghee- 1 tbsp

Whole Cardamom- 2

Whole cloves- 2

Whole cinnamon- 2 inch slice

Bay leaves- 2

Onion, sliced thin and long- 1

Curry leaves- 10 leaves

Tomatoes, chopped- 2

Turmeric powder- ¼ tsp

Fennel powder- 1 tsp

Coriander powder- 1 tsp

Chicken, bone in or boneless pieces- 12 pieces

Potatoes, diced- 2

Water- ½ cup

Coconut milk- 1 cup

Ground pepper- ¼ to ½ tsp (or based on your needs)

Salt- to taste


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