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Chicken Korma recipe
Serves - 4
Preparation time - 15 minutes

Ingredients:
Chicken - 1 kg, cut into medium-size pieces
Oil - 2 teaspoons
Onions - 1, ground to a smooth paste along with green chillies
Green chillies - 4, deseeded
Ginger - 1-inch piece, ground to a smooth paste along with garlic beads
Garlic - 4 beads
Turmeric powder - 1/2 teaspoon
Chilli powder - 1 teaspoon
Corriander powder-2 teaspoons
Garam masala powder - 1/2 teaspoon
Tomatoes - 2, medium size, finely chopped
Potatoes - 3, medium size, peeled and cut into cubes
Coconut- 1 cup, scrapings, pan-fried to light brown and ground to a very smooth paste along with the curry leaves
Curry leaves - 1 sprig
Salt - 1 teaspoon or adjusted to taste
Lemon - 1
Corriander leaves - for garnishing

Method: Heat oil in a flat-bottomed vessel or a pressure cooker. Add ground onions, green chillies, ginger/garlic paste and saute till onions turn golden brown here and there. Add the masala powders and fry for a minute. Add tomatoes, salt, chicken, and potatoes at this time and saute well for 5 minutes. Add the ground coconut along with 2 cupfuls of warm water and cook over moderate heat for 10 minutes or until chicken and potatoes are tender. Adjust the thick consistency of the sauce by adding more hot water at this stage and continue simmering. Add lemon juice just a minute before removing from the heat. Serve hot garnishing with coriander leaves