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Nilgiri Chicken Korma
Nilgiri Chicken Korma is a traditional Indian recipe (from Tamil Nadu) for a curry of chicken pieces in a korma-style base with a green masala of mint, coriander and curry leaves. The full recipe is presented here and I hope you enjoy this classic Indian version of: Nilgiri Chicken Korma.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
4
Rating: 
Tags : CurryChilli RecipesSpice RecipesHerb RecipesChicken RecipesIndian Recipes
Nilgiri represents a range of South Indian mountains (bordering Tamil Nadu) and the curry of the region is characterised by a green sauce containing mint and coriander (cilantro) leaves. This creamy chicken curry, basen on korma is characteristic of the region.
Ingredients:
500g chicken, cubed
2 Bay Leaves (Indian bay leaves, preferably)
2 cardamom pods, crushed
1 Cinnamon quill
2 Cloves
2 medium Onions, finely chopped
¾ tbsp Ginger-Garlic Paste
1 ½ tsp Mustard seeds
1 tsp Cumin seeds
1/2 tsp ground Turmeric
pinch of asafoetida (Hing)
1/2 tbsp Coriander Powder
1/4 tsp Red Chilli Powder
Sea salt, to taste
1 tbsp Oil
Grind to paste:
2 tbsp grated Coconut
1 tbsp blue Poppy Seeds
For the Green masala paste:
22.5g (¾ cup) Mint leaves
22.5g (¾ cup) Coriander leaves
3 sprigs Curry leaves
2 Green chillies
lemon juice, to finish
Method:
Lightly toast the poppy seeds in a dry pan. Turn onto a plate and set aside to cool. Once cold, combine with the grated coconut in a small food processor and render to a paste.
Wash and chop the coriander, mint and curry leaves. Coarsely chop the chillies then combine with the 1 onion, mint, curry and coriander leaves in a food processor. Pulse to chop then render to a fine paste.
Place a pan over medium heat. Once hot add the oil and use to fry the bay leaves, cinnamon, cardamom and cloves. Once the ingredients begin to crackle and sizzle add the mustard seeds.
As soon as the mustard seeds begin to crackle add the cumin seeds along with the remaining onion and the ginger-garlic paste. Stir fry for about 10 minutes, until the onions have browned.
Now add the asafoetida and turmeric. Mix well to combine then add the coconut and poppy seed paste and the green masala paste. Stir well to combine and continue cooking for 4-5 minutes.
At this point stir in the chilli powder, corinande powder and salt. Mix well to combine and continue cooking.
Cook until the oil sprarates then add the chicken, cover the pan and cook for 30-40 minutes, until the chicken is tender and the gravy has thickened.
Add a splash of lemon juice and serve with naan bread and/or coconut rice.
