My mother spent part of her childhood in Ooty and Coonoor, small hillside retreats tucked in the misty hills of The Nilgiris. Such towns (called ‘hill-stations’) are like a breath of fresh air in an otherwise hot southern India, boasting of unique produce and cooking methods not usually found in the plains. And there she picked up some unique ways of cooking from her grandmother’s kitchen and luckily for me, passed it on to me.
This fragrant korma from the hills of Nilgiri is redolent with aromatic spices like cinnamon, cardamom and cloves, freshly ground ginger, garlic and green chilies. This recipe is special in the fact that it uses no dry spice powders and derives its heat entirely from the green chilies. A puree of fresh green herbs like cilantro and mint gives it a distinctive flavor and color, and the creamy coconut milk creates a nice balance.
Notes: This recipe can be used for goat or lamb meat and vegetables as well.
Chicken – 2 lbs
Yogurt – 1/4 cup
Garam masala powder – 1 tsp
Oil – 1/4 cup
Whole spices (Cardamom pods – 3, Cinnamon sticks – 1-in piece, Cloves – 3, Black pepper corns – 5)
Onion – 2 medium-sized, finely chopped
Fresh ginger and garlic paste – 1 1/2 tbsp
Green chilies – 4-6 medium-sized (as per taste)
Cilantro – 1 big bunch, stems and leaves
Mint leaves – 1/3 the amount of cilantro
Tomato – 1, chopped
Potato – 1, cubed
Coconut milk – 1 cup
Lemon juice – 1 tsp
Find detailed recipe in the link given below.
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