How to Prepare Gordon Ramsay Coconut Chicken korma

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, coconut chicken korma. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Coconut Chicken korma is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Coconut Chicken korma is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook coconut chicken korma using 18 ingredients and 20 steps. Here is how you cook that.

The ingredients needed to make Coconut Chicken korma:

1. Get 1 kg chicken with bone
2. Prepare 1 cup shredded coconut
3. Make ready 1/2 cup cashew and almonds
4. Make ready 1/4 th cup coconut milk+more to garnish
5. Make ready 3 big onions thinly sliced
6. Get 1 tablespoon ginger-garlic paste
7. Take 1/2 of a lemon (juice only)
8. Take 3 cardamom
9. Make ready 1 " size cinnamon stick
10. Get 3-4 cloves
11. Make ready 5-6 whole black peppers
12. Prepare 1 handful mint and coriander leaves
13. Make ready 3 fresh green chillies
14. Take to taste Salt
15. Get 1 cup vegetable oil to deep fry onions
16. Prepare For tempering
17. Take 3-4 dry red chillies
18. Make ready 2 tablespoon chopped coriander and mint leaves

Steps to make Coconut Chicken korma:

1. Soak cashew and almond in hot water for 1/2 an hour.
2. Clean and cutt chicken pieces into small sizes. Marinate with 1/2 of a lemon juice, ginger -garlic paste and salt. Keep aside for 15 minutes.
3. Take soaked nuts in a grinder jar along with water. To that add in 1 cup of shredded coconut and 1/4th cup of thick coconut milk.
4. Grind to a coarse paste. Add little water to ease the grinding process. Set aside.
5. Chop coriander-mint leaves and green chillies.
6. Cut onion into thin slices and fry them with 1 cup of vegetable oil.
7. Fry until onion becomes light golden brown. Drain to a kitchen towel.
8. In a mixing bowl add in the coconut-nut paste & 1 cup of yoghurt.
9. To that add in chopped herbs and green chillies.
10. Crush the fried onion with your hand and add in to the mixture. Mix well with your hand. Keep some fried onion aside for garnishing.
11. Pour this mixture over the marinated chicken and mix well.
12. Add in whole garam masala like cinnamon, cardamom, cloves and black peppers. Also add in 3 tablespoon of oil from the leftover oil where onions were fried.
13. Cover and keep aside for about 2 hours.
14. After marination, transfer the chicken into a heavy bottomed saucepan and start cooking in high heat.
15. Continue to cook in high heat for about 10-15 minutes stirring frequently.
16. Then cover with a lid and cook in medium heat for about 30 minutes or until chicken cooks completely. There should be little gravy to the dish. You can check the level of liquid in between cooking and can add little water for the consistency.
17. Now coconut chicken is almost done. Heat 1 tablespoon of oil (leftover) to a small pan. Temper 3-4 dry red chillies and chopped coriander-mint.
18. Pour the tempering over the chicken, give a last mix and remove from heat.
19. Coconut chicken is completely done. Sprinkle some fried onions and thick coconut milk.
20. Transfer to serving bowls and enjoy with roti, paratha or any kind of rice dish.

So that’s going to wrap this up for this exceptional food coconut chicken korma recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!