Chicken vegetable korma


Chicken vegetable korma
12 servings
  • 1 x 1½ kg ( 3lb) chicken
  • 2 turnips
  • 1 small cauliflower
  • 2 carrots
  • 2 medium-sized potatoes
  • ½ cup finely chopped onion
  • 1 tablespoon ground ginger
  • 2 teaspoon ground garlic
  • 1 tablespoon ground coriander
  • ¼ teaspoon ground turmeric
  • 3 sticks 2.5 cm piece cinnamon
  • 4 cardamoms
  • ½ cup yogurt
  • 4 green chilies
  • 1 teaspoon sugar
  • 1 tablespoon keora water
  • ¼ cup rinsins
  • ¾ cup ghee or cooking oil
  • Lemon juice to taste
  • Salt to taste

Skin and cut the whole chicken into 12 pieces. Cut the cauliflower into florets. Peel the carrots and potatoes and cut into moderates-sized pieces.
chicken vegetable
(Chicken vegetable korma)

Heat oil in a saucepan and fry the onion light brown. Add the chicken,cardamom and cinnamon stir-fry for 2 minutes. Add the vegetable. Stir and cook over moderate heat for 5-6 minutes. Add yogurt, salt 3-4 cups of water. Cover and cook over moderate heat until the vegetables are cooked. Add rest of the ingredients, adjust taste with salt,sugar and lemon juice. Cover and cook over very low heat for 10 minutes.
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 Finally: Serve with plain Pulao, Parata and boiled rice.


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