Nilgiri Korma:

Nilagiri Chicken Korma. Neelgiri Chicken Korma. Nilgiri Chicken Korma.  Chicken Cafreal. Goan Chicken Curry. Green Chicken Korma. Chicken Green Curry. Green Herbs Chicken Korma.

Now don’t ask me why Nilgiri Korma is in Green Color & not in blue!!! Nilgiri literally means Blue Mountain! I happen to taste this interesting korma at Nilgiri, Top slip & Yercaud. All three fascinating hill stations! First thought its some hill staion special food! They said its their regional speciality! Almost through out western ghats…its found in every star hotel menu! On using fresh herbs from the hills, it gets this delectable green color! The recipe is too spicy and hot! Even the spices were got right from the hill’s plantations! Lavish use of green chilies and coconut, make it hot + sweet! Sounds yumm, right! Well…the original recipe was prepared from goat/lamb! But today it took various dimensions! Using chicken, vegetables and cottage cheese are not uncommon. The recipe is said to have originated from Nilgiri tribes(Badugans)…who make their curry using only fresh green herbs! Most of their recipes have turned out as restaurant special today! Interesting to know!

Ingredients:

Chicken 1 kilo (bone-in, skin-on, chunks)
Curry leaves 2 twigs
Cloves 5
Cinnamon sticks 2
Green cardamom 6-7 pods crushed
Bay leaves fresh 2-3 leaves
Star anise 1
Fennel seeds 2 spoons
Green chilies 6-8 grated
Onion 1 large grated
Ginger 2″ minced/paste
Garlic 4-6 cloves minced/paste
Tomato 1 large chopped/puree
Salt
Turmeric 1/4 spoon
Mint 1 fistful(leaves alone)
Cilantro 1 fistful(leaves alone)
Coconut 1 large(made into puree, use limited water)
Ghee 1 cup.

Method:

In a wide wok, heat ghee. Add all the spices one by one(cloves, cinnamon cardamom, bay leaves, anise, fennel seeds and curry leaves). Wait till they pop and splutter.

Now add grated chilies, onion, ginger and garlic paste. Fry real good. Maybe till their raw smell leaves the pan.

Now stir-in tomatoes and fry till they lose water content and oil shows up on top.

Add salt and turmeric to it. Stir-in chicken and fry for 2-4 minutes or maybe till it turns opaque. Cover and cook for 7 minutes.

Then add 2 cups of water and bring this to boil, let this get slow cooked over medium heat for 20 minutes. Or maybe till chicken is done.

Meanwhile wet-grind cilantro and mint leaves.

When chicken is almost done, add green paste and coconut to it. Bring this to boil and remove from heat.

Serve warm to go with your chappathis or pooris.