Venita’s Chicken Korma

Memorable Moments are hard to come by and I have had so many in the last three months.  Meeting up with my school mates was the highlight of the year and we had so much to talk about and discuss.  Some of us even exchanged recipes and I was eager to get back home in order to try them out.  This recipe was given to me in the form of a scrapbook souvenir by Venita Britto.  Venita lives in Pune and is doing fantastic work with rehabilitating prisoners and their families.  According to her, this recipe  is 40 years old and best eaten with roti or Nan.  It’s very popular in India and she has made it successfully from the very first time. Am sure all of you will enjoy it.  I know I did.  At the end of the day success in life is all about choosing the right ingredients.

So have fun.

 

 

The Recipe:

Serves 4

Ingredients: 1 chicken cut into pieces;2 onions (medium); 2 garlic cloves; 2″ piece ginger; 2 green chillies; 1 tbsp coriander seeds; 6 cardamom and cloves (whole); 1″ cinnamon stick (whole);1/2 cup oil; 1 cup yoghurt; few coriander leaves chopped; salt to taste

Method:

Grind to a paste 1 onion, ginger, garlic, chillies and coriander seedsSpread on to chicken and leave aside for 1 hour.

Heat oil and fry the other sliced onion.  Add whole spices, chicken and fry well for a while.  Add yoghurt a little at a time, cover and simmer on gentle heat till chicken is cooked.  Sprinkle with coriander and serve hot.

Learn how to cook a traditional Indian meal using recipes that have been inherited from my great-grandmother.

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