Tag Archives: korma recipe

Mushroom Korma

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I have shared chicken korma recipe, and now it’s the mushroom korma recipe. As my daughter is fond of mushrooms and my hubby is fond of chapathi, I decided to give it as a combo for dinner. It goes out well with chapathi or any Indian bread.

Korma or Kurma means the vegetables or meat getting cooked in yogurt, cream or coconut paste. Here I have blended few spices along with coconut for masala. It was delicious and aromatic. Let us move on to the recipe…

Mushroom Korma

Mushroom Korma

Ingredients:

  • Mushrooms – 200 gms
  • Onions – 1 ½ nos
  • Coconut pieces – 150 gm
  • Fennel seeds / Perunjeeragam – 2 tsp
  • Poppy seeds – 2 tsp
  • Cumin seeds – 2 tsp
  • Ginger – 1 “inch stick
  • Garlic – 5 cloves
  • Green chilies – 2 nos
  • Cinnamon – 1” inch stick
  • Cloves – 3 nos
  • Mustard seeds – ¼ tsp
  • Curry leaves – a sprig
  • Fresh cream – 1 tbsp
  • Salt to taste
  • Oil – 3 tsp

Preparation:

  • Wash the mushrooms, blanch (soak in hot water for few mins) and drain the water.
  • Chop the mushrooms into medium or small pieces.
  • Peel and finely chop the onions.
  • Take coconut pieces, fennel seeds, cumin seeds, poppy seeds, cloves, cinnamon, ginger and garlic in a blender and grind them to a fine paste by adding little water.
  • Heat oil in a kadhai, add in the mustard seeds, ¼ tsp of cumin seeds and curry leaves. Wait until they crackle.
  • Add in the onions and cook until they turn transparent.
  • Pour in the grounded masala and cook until the raw smell goes off.
  • Add in the mushrooms, turmeric powder along with salt and cook for few mins or until the mushroom oozes out the water.
  • Pour in a cup of water, cover and let it boil.
  • Keep in medium flame, until the oil separates or the gravy thickens or until the oil separates and floats on the top of the gravy.

Serve hot with chapathi or roti. Pour little fresh cream before you serve. It goes out well for breakfast or dinner.

 

Chicken Korma recipe/ Chicken Kurma recipe / How to make chicken kurma in pressure cooker

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My mom use to prepare this Chicken Kurma very often, when served with idly it tastes delicious. I love this kurma a lot, also kids love this to core because of it’s mild spiciness and taste. We use to call this “Pachai kulambu(Green curry)”. Let us move on to the recipe…

Chicken Kurma / Chicken Korma

Chicken Kurma / Chicken Korma

Serves – 8 people

Preparation time – 15 mins

Cooking time – 15 mins

Ingredients:

  • Chicken – 1 kg
  • Big onion – 1 no
  • Mustard seeds –  ½ tsp
  • Cumin seeds – ¼ tsp
  • Turmeric powder – ½ tsp
  • Salt – 1 tsp (or as per your taste)
  • Oil – 1 tbsp
  • Curry leaf – a strand

For grinding:

  • Coconut (shredded or pieces) – 3 tbsp
  • Cumin seeds – 2 tsp
  • Anise/Fennel seeds – 1 tsp
  • Poppy seeds – 1 tsp
  • Garlic – 4 cloves
  • Ginger – 1 inch
  • Green chillies – 3 nos
  • Cinnamon – ½ inch
  • Cloves – 2 nos

Making of Chicken Kurma / Chicken Korma –

Preparation:

  • Clean the chicken. Cut into small pieces.
  • Peel and finely chop the onions.
  • Grind all the ingredients together listed under the grinding list to a fine paste by adding water.
  • Heat oil in a pressure cooker, add in the  mustard, cumin seeds, curry leaves and wait until they crackle.
  • Add in the onions and fry till golden brown.
  • Add in the chicken, turmeric powder and salt and cook for few mins.
  • Now pour the grounded paste and cook for few mins or until the raw smell goes off.
  • Pour 2 cups of water and wait till it boil, pressure-cook for 2 whistles.
  • Remove the lid, when the pressure subsides and serve hot.

Serve hot with Idly, dosa, rotis, puri and chapathi. Goes well for breakfast and dinner.