Simple Chicken Korma

THERE are dozens of chicken korma recipes, but everyone has their hot favourite. This one, shared by my friend Jessie, has become my favourite over the years. No prizes for guessing why. Extremely simple, that's why! Extremely delicious too! In fact, while it was simmering away, my daughter strolled into the kitchen to ask: What's that nice smell?? Now need I say more?

This korma can be served alongside a simple pulao, with rice or with rotis/parathas. The recipe below serves 4.

What you need:

750 gms chicken
3 potatoes
2 onions, sliced fine
2 tomatoes, quartered
3 cloves
1 cardamom
1" piece cinnamon
3 tablespoons ghee
Juice of half a lime
Fistful of green coriander
Salt to taste

For the masala:

Grind together 1 cup grated coconut, 15 flakes of garlic, 3 green chillis, 1/2 teaspoon saunf (fennel), 1/2 teaspoon turmeric powder and 1/2 teaspoon cus cus

Heat the ghee in a cooking pot and add the cinnamon, cardamom and cloves. Next add the onion and fry on slow heat, stirring in between, till golden brown. Grind the masala while the onion is frying away, so you save time. Now add the masala and fry for about 7 minutes. Add the tomatoes, the chicken and potatoes, peeled and quartered. Rinse the blender with 2 cups of water and tip the masala water into the pot. Add salt to taste, cover and cook till chicken is tender. Sprinkle lime juice and garnish with green coriander.

PS: If you have time to plan ahead, it helps to marinate the chicken for about an hour in a cupful of yogurt and a teaspoon of salt. Add the chicken along with the marinade. Cashewnuts are a good substitute for cus cus.