Kozhi Vella Korma:
Chicken White Korma. Kodi Kuruma, Kozhi Vella Kuruma.
Vegetables in White Korma is mostly prefered with plain Nei Saadham in my home. My Grandma used to make it, to go with her speciality Thengai Birinji Saadham.
Plain Onion-Tomato Korma
Eggs White Korma
Brussels Sprouts White Korma
Though neither my mother or grandmother attempted to cook this with meat, I felt like giving it a try! All day long...I tried to bring out 'Chicken in White Korma' and in the end I managed to bring out 'Chicken in Green Korma'!! So, here it turned out, pale green today!:( I love hot food...Guess I overwhelmingly used lot of Jalapenos!! Besides I don't get those regular green chilies here:( But trust me, despite of its color the korma was really good:)
Well...to bring out perfect color, use plenty of coconuts (if you are not guilty like me), use very less spices (as the spices will turn the curry yellow) and last but not least, use green chilies that are very small in size but super strong in heat!! Hope all this tips works out for me the next time:)
Chicken breast and thighs (with skin-on & bone-in) 1/2 kilo
Coconut half a shell, grated and pureed
Green chilies 3
Cumin seeds 1 teaspoon
Fennel seeds 1 teaspoon
Cardamom 3 crushed
Onion 1 grated
Tomato 1 cut into big chunks
Ginger 2" grated
Coconut oil (preferably).
Blend ginger, onion, chilies, coconut, cumin and fennel seeds together. Set aside.
Heat oil, in a wok...add cinnamon, cloves and cardamom. Wait till it crackles.
Now add chicken...saute for few minutes in oil, till they turn opaque. Add salt, cover and cook...maybe till its kind of half the way done.
Now add coconut puree from the step 1, continue cooking over low-medium heat. Once the raw odour of the gravy leaves the pan, oil shows up on top and chicken is tender...add tomato pieces to it.
Serve warm to go with your rice or rotis.