Chicken Korma In Coconut Milk | White Chicken Kurma Recipe | Chicken Curry In Coconut Milk | Smita
Learn How To Make Chicken Korma In Coconut Milk Recipe from Chef Smita Deo only on Get Curried. Make this White Chicken Korma Recipe, a simple, quick and easy method of South Indian Style Chicken Kurma In White Gravy Recipe at your home and share your experience with us in the comments below.
Ingredients:-
1 tbsp. Chilli powder
1 tsp. Turmeric powder
1 cup Yoghurt
4 medium onions
5 Green Chillies
2 tbsp. Coriander seeds powder
2 tbsp. Cumin seeds powder
1 tsp. Cumin seeds
3 tbsp. Coconut oil
2” Cinnamon
¼ tsp. Asafoetida
1 tbsp. Garlic paste
1 tbsp. Ginger paste
2 cups Coconut milk
½ cup of finely chopped coriander
Salt to taste
Method:-
1. Marinate the chicken with salt, chilli powder, turmeric powder and yoghurt for 30 minutes.
2. Grind the chillies and onions to a thick paste.
3. Heat the coconut oil and add cinnamon, cumin seeds, asafoetida, ginger-garlic paste and sauté for a minute.
4. Add the onion paste and sauté for 4-5 minutes.
5. Then add coriander and cumin seed powder and sauté.
6. Add marinated chicken and fry for 3-4 minutes.
7. Add coconut milk, coriander leaves and cover and cook until the chicken is done.
Chicken Korma in Coconut Milk is ready to eat!
HAPPY COOKING!
#ChickenKorma #ChickenRecipe #GetCurried #KormaRecipe #ChickenKormaWithCoconutMilk
Host: Smita Deo
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Korma or qorma is a dish originating in the Indian subcontinent,consisting of meat or vegetables braised with yogurt (dahi) or cream, water or stock, and spices to produce a thick sauce or glaze
Kerala Style Nadan Chicken Curry|Nadan Kozhi Curry|Chicken Gravy |Chicken Recipes| @HomeCookingShow
Kerala Style Nadan Chicken Curry | Nadan Kozhi Curry | Chicken Recipes | Kerala Recipes | @HomeCookingShow
#nadanchickencurry #keralastylechickencurry #nadankozhicurry #chickencurry #chickengravy #keralafood #keralarecipes #southindianchickencurry #homecooking
Prep Time: 15 mins
Cook Time: 45 mins
Servings: 5-6
Chapters:
Promo - 00:00
Intro - 00:18
How to make garam masala - 00:44
How to make nadan kozhi curry - 01:34
To Make Garam Masala
Fennel Seeds - 1 Tbsp
Peppercorns - 1/2 Tsp
Cloves - 4 Nos
Cardamom - 4 Nos
Star Anise - 2 Nos
A Piece Of Cinnamon
To Make Nadan Chicken Curry
Chicken - 1 Kg
Coconut Oil - 2 Tbsp
Whole Spices
( Fennel, Cardamom, Cloves, Cinnamon, Peppercorns, Bay Leaf )
Onion - 2 Nos
Curry Leaves
Ginger Garlic Paste - 1 Tbsp
Turmeric Powder - 1/2 Tsp
Red Chilli Powder - 2 Tbsp
Coriander Powder - 1 Tbsp
Salt - 2 Tsp
Tomato - 2 Nos
Green Chilli - 3 Nos
Water - 2 Cup
Pepper - 1 Tsp
Ground Garam Masala
Thick Coconut Milk - 2 Cups
To Make Tempering
Coconut Oil - 1 Tbsp
Mustard Seeds
Shallot - 10 Nos
Coconut Slices
Curry Leaves
Method
For the Garam Masala Powder:
1. Add fennel seeds, peppercorns, cloves, cardamom, star anise, cinnamon to a pan and roast them for 2 mins on a medium low flame.
2. Once they all turn into a nice golden brown colour, turn off the stove, cool the ingredients completely and then grind them into a fine powder in a mixer jar.
For the Nadan Chicken Curry:
1. Take coconut oil in a wide pan.
2. Add the whole spices and saute, then add the onions and saute until they are golden brown in colour.
3. Add curry leaves and mix well. Add ginger garlic paste and mix again. Saute for 2 mins.
4. Then add turmeric powder, red chili powder, coriander powder, salt and mix.
5. Add tomatoes and mix. After a couple of mins, add the cleaned chicken pieces and green chilies.
6. Mix it all well and add a cup of water. Cover the pan with a lid. Cook for 15 mins on a medium low flame.
7. Now add pepper powder and ground garam masala powder. Mix well.
8. Add thick coconut milk and mix. Add water and mix again.
9. Check for seasoning and add salt if required.
10. Simmer for 5 mins on low flame.
11. After 5 mins, turn off the stove and keep the curry aside.
For the tempering and Curry:
1. Take coconut oil in a pan and add mustard seeds and shallots.
2. Saute for a few seconds and add a few coconut slices.
3. Add curry leaves and saute.
4. Transfer the tempering to the curry and mix well.
5. Nadan Chicken Curry is ready to be served!
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Hello Viewers,
Today we are going to see making of Kerala Nadan chicken curry recipe.Nadan chicken curry or nadan kohzi is a peppery chicken curry from the Kerala region of India. It’s got all the big South Indian flavours going on. Pepper, green chilies, coconut and curry leaves. Just really tasty.It is so delicious and best taste guaranteed with the tips menioned in this video.t is an easy peasy recipe for kerala chicken curry which is best suits for plain rice,biryanis and roti's. It is an ideal lunch on weekends for batchelors too. It is so delicious ,spicy,flavourful and extremely tasteful dish for all chicken lovers. Hope you try this yummy home made nadan chicken gravy and enjoy.
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Easy Coconut Curry
Chicken coconut curry is a warm and filling meal that’s simply bursting with flavor. Serve on its own over rice or add some yummy fresh veggies into the mix. The coconut milk balances out the spices beautifully!
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 2 tablespoons vegetable oil
• 1 1/2-2 pounds chicken cubed
• 1 large onion diced, white onion
• 1 bell pepper diced, red
• 2 tablespoons garlic minced
• 1 tablespoon ginger minced
• 2 tablespoons yellow curry powder
• 1 teaspoon turmeric
• 1 tablespoon ground coriander
• 1 teaspoon salt
• 2 cup chicken broth
• 1 15 ounce can coconut milk full fat
• 1 tablespoons Asian chili garlic sauce
• 1 tablespoon fish sauce
• 2 teaspoons brown sugar
• 2 tablespoons lime juice
• 1/4 cup cilantro chopped or ripped for garnishing
✅Instructions
1️⃣ In a large pot, over medium high heat, heat the vegetable oil. Add in onion and bell pepper and sauté for about 5 minutes until softened and turning golden. Add in garlic, ginger, curry powder, turmeric, and coriander, and sauté for another 3-4 minutes.
2️⃣ Add in chicken and salt and sauté in the mixture for about 5 minutes, getting the chicken coated in the seasonings.
3️⃣ Add in chicken broth, coconut milk, chili garlic sauce, fish sauce, brown sugar and lime juice, and scrape along the pan to loosen up any cooked bits along the bottom and sides of the pan.
4️⃣ Bring to a boil then reduce down to a simmer. Simmer for 25-30 minutes.
5️⃣ Serve over rice and garnish with cilantro.
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How To Make The BEST Chicken Curry (COCONUT CHICKEN CURRY)
COCONUT CHICKEN CURRY
40g vegetable oil
2 tablespoon mustard seeds
1 red onion, medium sized, finely sliced
1 clove garlic, sliced
1 small green chilli, sliced
1/2 inch cube ginger, sliced
2 tablespoon ginger and garlic paste
1 teaspoon red chili powder
1 teaspoon turmeric Powder
1 tablespoon coriander powder
1 tablespoon cumin powder
1 tomatoes, medium sized, finely chopped
5 tablespoon tomato passata
2 chicken breast, boneless & skinless, cut into 1 inch cubes
200ml coconut milk, thick
To taste salt
Method:
Heat oil in a thick deep bottomed pan; add the mustard seeds and as soon as it crackles add the sliced garlic, ginger, green chillies and red onion, sauté the onions until golden brown.
Mix together red chili powder, coriander powder, cumin powder, turmeric powder & ginger garlic paste along with enough cold water to soak the mixture. Add this to the onion mixture and cook for a minute.
Now add chopped tomatoes and sauté occasionally muddling them till it is a smooth paste, add the diced chicken. Cook while stirring constantly for another 2 minutes.
Add tomato passata and continue cooking till the chicken is half cooked, add the coconut milk and salt.
Bring the sauce to a boil, reduce heat and simmer till the chicken is fully cooked.
Serve hot with steamed rice or paratha.
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Quick and Easy Chicken Curry Recipe
Quick and easy chicken curry recipe. This is not traditional chicken curry recipe but the easiest way and it so delicious! Follow this recipe to learn how to make creamy chicken curry.
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Ingredients:
900g (2 pounds) chicken breast, cut into cubes
2 onions
3 garlic cloves
1 tablespoon grated ginger
3 tablespoons vegetable oil
2 tablespoon curry powder
1.5 teaspoons salt
1/2 teaspoon black pepper
4 large tomatoes, chopped
1 can (400g/14oz) coconut cream/milk
½ teaspoon garam masala (optional)
Coriander, chopped – for garnish
Directions:
1. In a large pan heat oil. Add chopped onions and sauté until golden, over medium-low heat. stir occasionally.
2. When onions are golden add grated garlic and ginger. Stir and cook for 2 minutes. Add chopped tomatoes and cook, stirring occasionally, until soft. Add curry powder and cook, stirring, for 2 minutes. Add chicken breast, season with salt and pepper, cook for 5 minutes, until golden. Cover the pan and cook for 2-3 minutes more. Add water, cover and cook 10 minutes.
3. Add coconut milk/cream, season with garam masala and salt, stir, and cook until lightly thickens.
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Coconut Chicken Curry Recipe By Food Fusion
A mouth watering coconut chicken curry recipe by #FoodFusion #HappyCookingToyou
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Coconut Chicken Curry
Serves 4-5
Recipe in English:
Ingredients:
-Kashmiri lal mirch (Kashmiri red chillies) 4 (soaked)
-Pyaz (Onion) 1 medium
-Adrak (Ginger) 2 inch piece
-Lehsan (Garlic) 8-10 cloves
-Sabut dhania (Coriander seeds) 1 tsp
-Zeera (Cumin seeds) 1 tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Kali mirch powder (Black pepper powder) 1 tsp
-Namak (Salt) 1 tsp or to taste
-Water ½ Cup or as required
-Cooking oil ¼ Cup
-Pyaz (Onion) chopped 1 small
-Chicken ½ kg
-Tamatar (Tomatoes) chopped 2 medium
-Coconut milk 200ml
-Hara dhania (Fresh coriander) chopped
Directions:
-In a grinder,add Kashmiri red chillies,onion,ginger,garlic,coriander seeds,cumin seeds,red chilli powder, black pepper powder,salt,water and grind to make a paste & set aside.
-In a pot,add cooking oil,onion & sauté until translucent.
-Add chicken & mix well until it changes color.
-Add tomatoes and mix well,cover & cook on medium flame until tomatoes are soft (3-4 minutes).
-Now add prepared paste & mix well,cover & cook on medium flame for 4-5 minutes.
-Add coconut milk & mix well,cover & cook on low flame for 15-20 minutes.
-Add fresh coriander & serve with rice.
Recipe in Urdu:
Ajza:
-Kashmiri lal mirch (Kashmiri red chillies) 4 (soaked)
-Pyaz (Onion) 1 medium
-Adrak (Ginger) 2 inch piece
-Lehsan (Garlic) 8-10 cloves
-Sabut dhania (Coriander seeds) 1 tsp
-Zeera (Cumin seeds) 1 tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Kali mirch powder (Black pepper powder) 1 tsp
-Namak (Salt) 1 tsp or to taste
-Water ½ Cup or as required
-Cooking oil ¼ Cup
-Pyaz (Onion) chopped 1 small
-Chicken ½ kg
-Tamatar (Tomatoes) chopped 2 medium
-Coconut milk 200ml
-Hara dhania (Fresh coriander) chopped
Directions:
-Grinder mein Kashmiri lal mirch,pyaz,adrak,lehsan,sabut dhania,zeera,lal mirch powder,kali mirch powder,namak aur pani dal dein aur grind ker ka paste tayyar ker lein & side per rakh dein.
-Pot mein cooking oil aur pyaz dal dein aur translucent hunay tak saute ker lein.
-Chicken dal ker rang tabdeel hunay tak ache tarhan mix ker lein.
-Tamatar dal ker ache tarhan mix karein aur dhak ker darmiyani halki ancch per tamatar naram ho janay tak paka lein (3-4 minutes).
-Ab tayyar paste dal ker ache tarhan mix karein aur dhak ker darmiyani ancch per 4-5 minutes kliya paka lein.
-Coconut milk dal ker ache tarhan mix karein aur dhak ker halki ancch per 15-20 minutes kliya paka lein.
-Hara dhania dal dein aur chawal ka saath serve karein!