Hotel Chicken Korma

Chicken cooked in spicy coconut sauce

Recipe by shaheen of

Excellent to eat along with parathas or fried rice.

Ingredients non vegetarian 2 servings

  • ½ kg Chicken
  • 2 nos. Onion, chopped
  • 2 nos. Tomato, chopped
  • 1 cup Coconut, grated
  • 3 tbsps. Fennel Seeds, powdered
  • ½ tbsp Turmeric Powder
  • 2 tsps. Coriander powder
  • 2 nos. Green Chilies
  • ¼ bunch Coriander leaves
  • 4 tbsps. Vegetable Oil
  • 1 tbsp Ginger, paste
  • 1 tbsp Garlic, paste

Peas or potatoes (optional) whole garam masala, like cinnamon, cardamon, cloves and bayleaves


  1. Grind to a fine paste the following: coconut, green chillies, little coriander leaves, one tomato, turmeric powder a pinch and sauf powder.
    The paste should be smooth. keep aside.
  2. Heat oil in a thick bottom vessel, add onions and fry well till light brown.
  3. Then add the whole garam masala and fry well, followed by ginger and garlic paste let it also fry well. Keep stirring
  4. Sprinkle little water to avoid burning. Add in the powder masalas and mix. Let the oil separate to the surface a little.
  5. Add tomatoes in and mix well, let the tomatoes get soft.
  6. Now add the ground paste and a little water to avoid spluttering. Let it fry in that masala.
  7. Add chicken pieces (peas or potatoes optional), 3 cups of water with salt to taste. Cook till chicken is done and gravy is thick.
  8. Sprinkle fresh coriander leaves and serve hot with fried rice, or with parathas.



very excellent and our friends liked it alot.