with Philips All-In-One Cooker
This delicious Indian delicacy is a heavenly mix of meat and vegetables. Braised in spices and yoghurt, this gives the curry a mouth-watering creaminess guaranteed to please!
Let's start cooking!
Step 1 - Blend spice and herbs pastes
- In a blender, add 10 shallots, 3 cloves garlic, 1 pc ginger, and 1 onion, then blend this spice paste until smooth. Set aside the spice paste.
- In a blender, add 1 bunch parsley, 5 coriander roots, 5 mint leaves, 4 green chilies, and 1 cup water then blend this herb paste until smooth.
- Set aside the herb paste.
Step 2 - Fry the dry spices, spice and herb paste
- Melt ghee in a pot on medium-high heat and fry 1 sliced onion together with the 5 sliced shallots, then add in cinnamon, star anise, cardamom pods, cloves and bruised lemongrass. Fry till fragrant.
- Add to the same pot the spice paste and stir-fry for 5 minutes.
- Add 3 Tbsp korma powder and the herb paste to the pot.
- Stir well and fry for approximately 20 minutes over medium heat until excess oil begins to appear on the surface
Step 3 - Cook the chicken
- When the gravy has reduced and thickened, add in chicken pieces to the pot and continue cooking over moderate heat for 5 minutes.
Step 4 - Cook the gravy
- Add in coconut milk, 1 cup water, potatoes, and ground almonds, then season with salt, pepper and sugar to taste.
- Stir well and lower heat and simmer gently over low heat for 35 minutes until the gravy thickens and chicken becomes tender.
Step 5 - Finish the dish
Prior to serving, add in 150 ml yogurt, 1 tsp calamansi lime juice, cherry tomatoes, and coriander leaves.You may substitute coriander leaves with coriander stems.
Fold them together and simmer for another 30 sec.
Plate and serve!
Garnish with crisp-fried shallots, remaining 5 mint leaves and serve hot.