Amchur Chicken Korma
This recipe is from the internet that I modified a bit. I made some changes to suit my tastes like adding a little sugar, reducing the red pepper, garnishing with coconut, and serving it with vegetables.
Ingredients
- ½ tsp Kaffir powder or 2 fresh kaffir lime leaves
- ½ tsp Ground turmeric
- 1 tsp Cumin seeds
- 1 tsp Garam masala
- 1 Star anise
- ¼ tsp Ground cinnamon
- ½ tsp Caradmom seeds
- 1 tsp Fenugreek seeds
- ⅛ tsp Crushed red pepper
- 1 tbsp Amchur (mango) powder
- ½ oz Fresh ginger
- 3 Garlic cloves
- 2 oz Almond slivers
- 1 tbsp Ghee or coconut oil
- 1 small Onion diced
- 7 oz Boneless, skinless chicken thighs cubed
- 9 oz Vegetables - cauliflower, peas, broccoli, sliced carrots
- 1 cup Boiling water
- 2 tbsp Tomato paste
- 1 large Ripe tomato chopped
- 1 tsp Brown sugar
- ⅛ cup Sliced almonds toasted
- 1 Green onion sliced
- ¼ cup Coconut flakes
Instructions
- Place the ground spices in a lidded saucepan.
- Grind the whole spices with a mortar and pestle then add to the saucepan.
- Finely chop the ginger and garlic and add to the saucepan.
- Grate the almonds in a garlic grater to a fine powder and add to the saucepan.
- Heat the spices for 1 to 2 minutes.
- Add the oil and onions and fry for another 2 minutes.
- Cut the chicken into ¾ inch cubes.
- Add the chicken to the spices, coat, and fry for 2 minutes to brown the chicken.
- Add the vegetables, boiling water, tomato paste, tomatoes, and brown sugar.
- Cover and simmer for 20 minutes till the sauce thickens.
- Garnish with toasted almonds, green onion, or coconut flakes.
- Serve with rice or naan or Raman noodles.