Green chicken korma Recipe

Cooking Directions

• STEP 1.Marinate the chicken with yogurt, ginger-garlic paste, and spices.
• STEP 2.Grind together mint leaves, coriander leaves, green chilies, and onions to make a smooth paste.
• STEP 3.Heat oil in a pan and add the ground paste. Cook until the raw smell disappears.
• STEP 4.Add marinated chicken and cook until it is tender and cooked through.
• STEP 5.Add coconut milk and simmer for a few minutes.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Cooking Tips

• You can adjust the spiciness of the korma by adding or reducing the number of green chilies.
• For a richer flavor, you can add cashew paste or almond paste to the korma.
• If you prefer a thicker gravy, you can add a tablespoon of cream or yogurt.

Storage and Serving

• Store the leftover korma in an airtight container in the refrigerator for up to 3 days.
• Reheat the korma before serving and garnish with fresh coriander leaves.