Aloo Korma

Aloo Korma - Vidya Pai

With  kori rotties 

Ingredients:
1 large onion
2 tbsp coriander seeds
1 tbsp cumin seeds (jeera)
1” cinnamon
4 to 5 cloves
3 to 4 cardamom
12 to 15 mild red chillies (byadgi / kumte mirsang)
2 tsp chopped ginger
4 to 5 chopped garlic
2 tbsp grated coconut
1/4 tsp haldi powder
1 marble-sized tamarind
1/2 cup thick coconut milk
Approx 1 kg chicken, skinned and chopped
Oil
Salt to taste
6 to 8 curry leaves

[ I used coconut milk from a can which is very thick. If you are using homemade coconut milk you may have to adjust it accordingly]

Method:
In a large deep bottomed pan, heat oil and sauté onions till they turn brownish. Remove half of the roasted onions and transfer to a blender. Keep the large pan aside.

In a small pan, heat 1 tbsp oil. Roast coriander seeds, jeera, cinnamon, cloves, cardamom, red chillies, ginger, garlic and coconut on a low flame till they are lightly roasted and you get a nice aroma. Transfer this to the blender and grind along with the previously roasted 1/2 onion, haldi powder, tamarind, 1/4 cup coconut milk. Add about a cup of water little by little as you blend into a smooth paste - make sure the paste is smooth.

In the large pan (which already has 1/2 the roasted onions), pour this paste. Add chicken pieces and salt and mix well. Add 1/4 cup coconut milk and 1/2 cup water and cook covered for about 40 minutes or till chicken is completely cooked. Add more water if required, adjust salt and cook for a few more minutes.

Season with curry leaves.

To serve, place the rottis on a plate, pour curry all over it, wait for a few seconds till the rottis get soggy and enjoy!