Murgh Sabz Korma
Chicken with vegetables curry
Cuisine
Indian
,
Middle Eastern
,
Mughlai
Servings
Prep Time
8
people
15
minutes
Cook Time
45
minutes
Servings
Prep Time
8
people
15
minutes
Cook Time
45
minutes
Ingredients
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
Instructions
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.