Preparation Method

• Rinse the chicken and keep aside.
• Parboil potatoes, peel the skin and chop into big chunks.
• Grind together coriander powder, cumin powder, peppercorn, one big onion and ginger.
• Chop the other big onion.
• Chop the tomatoes finely.
• Grind the grated coconut.
• Heat a pan with Idhayam sesame oil.
• Temper cinnamon, clove and star anise.
• Saute onion and tomatoes.
• Add the ground masala and fry until the raw smell goes.
• Flip the chicken pieces and fry for three minutes.
• Pour required quantity of water.
• Add chilli powder, turmeric powder, salt and stir well.
• When the gravy thickens, add the ground coconut paste.
• When the chicken is done and comes to a korma consistency, remove from fire.
• Serve with Idli, dosa, parotta, poori and hot steamed rice.