Chicken Korma

This is a good recipe I tried from “The Suriani Kitchen” book by Lathika George. It’s a mildly spiced dish made by the Malabar Muslim community of Kerala.

Chicken Korma


  • 1 (1.5kg) chicken, cut into 12 pieces
  • 2 tablespoons oil
  • 3 onions, chopped
  • 1 tablespoon, ginger paste
  • 1 tablespoon, garlic paste
  • 1 tomato, chopped (the book calls for 2)
  • 1 teaspoon ground turmeric
  • 1 tablespoon salt (or as needed)
  • 6 cups water (as needed)

For Coconut Paste

Grind to a fine paste:

  • 1 cup grated fresh coconut
  • 1/2 cup cashews, chopped
  • 1 tablespoon poppy seeds (i didn’t have any, so just left it out)
  • 3 green chillis
  • 1/4 cup water

For Spice Powder

Warm slightly in a dry skillet and then grind to a powder

  • 4 cloves
  • 4 cardamom pods
  • 1 small cinnamon stick
  • 1 teaspoon aniseed


Heat the oil in a deep cooking pot. Add the onions and fry for 2-3 minutes, untill they are lightly browned.

Add the ginger and garlic pastes, tomatoes and turmeric and continue frying for 2 minutes. Add the coconut paste and fry for 2 minutes or until the oil rises to the top. Add the spice powder and stir fry for 1 minute.

Add the chicken and salt and mix well until the chicken is well coated with the spice paste. Add the water and cook over a slow fire for 20 to 30 minutes, untill the chicken is tender and gravy is thick and creamy.

Serve as usual with Chapati, Roti, or Nan


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