Chicken Panch Phoran korma - Chicken Curry with Panch Phoron

Chicken Panch phoran korma - Chicken Curry with Panch Phoron

Ingredients:

• Chicken pieces....... 1 (1.5 kg)
• Yoghurt (strained) ....1 cup
• Almond paste. ..3 tbsps
• Ginger paste .,.1 tbsp
• Garlic paste ..1 tbsp
• Onions (large), sliced... 2
• Turmeric powder tsp ...1/2 tsp
• Coriander powder ...1 tbsp
• Cumin powder .. .2 tbsps
• Pepper powder ...1/2 tsp
• Refined oil. ....5 tbsps
• Cumin seeds... 1 tsp
• Fenugreek seeds 1/4 tsp
• Mustard seeds....1/4 tsp
• Femel seeds... 1/4 tsp
• Nigella seeds ...1/4 tsp
• Dried red chillies. ..1-2
• Green chilli (big)... 1
• Salt ...to taste
• Nuts (to decorate). .2 tbsps
• Extra oil. .for frying

Method:
Heat one-inch oil in a large frying pan. Deep-try the onions, until crisp and golden. Drain on paper towel and set aside to cool. Marinate the chicken in the yoghurt, almond paste, ginger paste, garlic paste, fried onion, turmeric powder, coriander powder, cumin powder, pepper powder and salt for an hour.
Heat the five tablespoons of refined oil in a deep wok over medium heat.
Add the red chillies, green chilli, the cumin, fenugreek, mustard, nigella and fennel seed, and saute until they splutter.
Stir in the marinated chicken. Cover the pot until the chicken releases its juices.
Uncover the pot, lower heat and cook until most of the liquid has been absorbed and the chicken is cooked through.
Remove to a serving bowl. Garnish with nuts.
Serve hot with rice or bread.