This Chicken curry recipe is from Mr. Parveez’s family. I was given the recipe by my Mother in law. The dish uses a variety of veggies, which honestly at times makes it difficult to make because if you miss out on one, it changes the whole taste. From the stories I hear of Mr. Parveez’s childhood, this dish was cooked almost every Friday and he would always look forward to his mom making it. I believe even today when he eats this Korma, it makes his mind go down the memory lane and remember the awesome dishes his mom made.
Now Bangalore is the garden city of India. The city with loads of greenery and always has an availability of fresh flowers and vegetables, therefore most dishes that you look at comprises of fresh vegetables and other ingredients. those dishes necessarily do not have to be under the category of “vegetarian food”, even the non vegetarian dishes, cooked in most almost all Muslim families use a lot of vegetables with their meat/chicken as well. Initially I wasn’t too big of a fan to be very honest. Coming from Rajasthan, I wasn’t used to mixing up vegetables and meat. We, in Rajasthan prefer keeping them separate, but with time I started enjoying the flavors of the veggies more and understood that this is one of the best ways to incorporate more vegetables in your diet as well.
I got the recipe of this dish from my Sister in law after I became the member of the new family. In fact most of the recipes that I learnt from Mr. Parveez’s family were given to me by my third sister in law. This dish can be made with meat or chicken so feel free to switch the chicken with Lamb/Goat meat. You will have to cook longer though and also make sure that you add the vegetables only after the meat is properly cooked. Chicken takes less time, so adding the veggies quickly is fine.
The chicken is cooked with Potatoes, Bell Peppers, Fenugreek/ Methi leaves, Lima beans and dill leaves. You can always substitute Lima beans with peas if you want. While coming across Turkish, mainly Middle Eastern Cuisine I did learn that most meat/ chicken curries are cooked with a variety of vegetables. That makes me think that this dish is also influenced from the Mughal Era, not something they learnt from the Indian soil, but something that they taught Indian cuisine. Because, coming to think of it, if you analyze most Non vegetarian Indian/ Pakistani dishes, you will know that they exclude vegetables. I would love to cook this Korma in one of the Turkish Earthen pots some day.
Usually this Korma is served alongside Rice dish called Khushka, which is Rice cooked with Mint leaves. You can also serve this Korma with Parantha, Naan or Sheermal.
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
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- 1 No. Whole Chicken Cut to small pieces
- 4 tbsp olive oil Any Oil of your choice
- 2 No. Onions Sliced
- 3 tbsp Ginger garlic paste
- 1 tsp Coriander powder
- 1/2 tsp Red chili powder
- 1/4 tsp Turmeric Powder
- 1/2 tsp Salt
- 2 No. Tomatoes medium size
- 1 cup Shredded coconut
- 1 No. Bell Pepper cut to cubes
- 7-8 No. Green chilies slit
- 1/2 cup Lima beans I used frozen but its always good to use fresh
- 1/2 cup Fenugreek leaves Fresh Methi Leaves
- 1/4 cup Dill leaves Suay ki Bhaaji
Ingredients
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- Add Oil to a pan. Once warm, add Onions. Saute till it turns brown.
- Once the Onions are brown, add Ginger Garlic paste. Saute for 2-3 minutes.
- Add Red chili powder, Coriander Powder, Turmeric Powder and salt. Saute for 2 minutes.
- Once the oil starts separating, add around 1/2 cup of water.
- Add chicken and mix well. Cook for around 5 minutes.
- Add Potatoes and mix well. If the sauce looks too dry, add another half cup of water.
- Add green chilies and mix.
- Make a puree of Tomatoes and Coconut.
- Add the puree to the chicken. Cook till the curry comes to a boil.
- Add the Lima beans.
- Add the bell peppers. Cook for 5-7 minutes.
- Add the Fenugreek leaves and Dill Leaves.
- Let the curry simmer on low heat. Cover the pan.
- Serve hot with Khushka, Roti, Parantha or plain Rice.
