Bangalore Archives | The Indian Foodie

This is a family recipe from Mama’s side of the family. Since most of them lived in Bangalore (now Bengaluru), I call it the Bangalore Green Masala Stew. It has a generous amount of cilantro (fresh coriander) and is a lighter curry than the Korma, and quicker to prepare as well. For a vegan version with the same delicious flavor, omit the meat and use vegetable broth to intensify the flavor.

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Bangalore Green Masala Stew

Prep Time 15

Cook Time 40

Total Time 55

Servings 6

A creamy coconut stew, delicately flavored with spices. It can be adjusted to vegetarian, vegan, and non-vegetarian palates.

Ingredients

1 lb chicken or meat (cut into bite-size bits )
1 large onion (diced or 2 medium shallots diced)
2 medium green chilies slit in half (or to your taste)
1 tbsp ginger paste
1 tsp tumeric powder
½ tsp cinnamon powder
¼ tsp clove powder
¼ tsp black pepper powder
1 bunch fresh green coriander (approximately ½ cup of paste)
1 tsp salt (or to your taste)
3 cups hot water (2 cup beef or chicken or vegetable broth with 1 cup of water)
1 cup coconut milk
2 medium tomatoes (pureed (or 1½ tbsp tomato paste))
½ cup peas
½ cup carrots
2 medium potatoes (quartered)
4 tbsp cooking oil

Instructions

Add oil to a 6-quart pot and heat on medium-high.
Add onions and slit green chilies. Fry until the onions are half brown, about 7-8 minutes.
Add the meat and braise until it is no longer pink, and the oil starts to surface on the sides of the pot, about 15-20 minutes.
Now add the ginger, cilantro paste, and spice powders. Fry until fragrant, about 1-2 minutes.
Add the tomatoes or tomato puree and sauté for about 3-4 minutes to get the raw tomato taste out.
Add 3 cups of hot water/stock, stir, cover, and cook until the chicken or meat is almost done.
The cooking time varies, but it should take approximately 40 minutes for the meat and 15 minutes for the chicken.
Add the vegetables and coconut milk and cook until the vegetables are tender—approximately 15 minutes. Remember, the cooking time varies, ensure the meat or chicken is nice and tender. Add more hot water or stock to adjust the gravy to your desired consistency.
Serve with plain boiled rice, cooked noodles, or cooked rice noodles. You can also serve it like soup with toasted bread or rolls.

Notes

You can substitute the potatoes with cauliflower if you want to avoid potatoes or, if you are vegan, you can add cauliflower when you are omitting the meat.

Always add hot water when cooking to continue the cooking process unless, of course, the recipe says otherwise.

Course: Main Course, Non-Vegetarian, Vegetarian

Cuisine: American, Indian

Keyword: chicken, coconut, stew,

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Mama is one of a family of twelve siblings. Her youngest two sisters are visiting, and all three of them are in the kitchen fixing Chicken Korma for lunch. There is lots of laughter and reminiscing while they take over the cooking. Our cook sits happily on the kitchen steps, smoking his bidi (hand rolled Indian cigarette). The visits are always fun. We enjoy seeing them together. They have a secret language that they made up to exchange gossip when in public. This drives the husbands crazy, because they can’t understand a word being said.

Soon the delicious aroma of the korma, pilaf, and sabzis fill the air, and we can’t wait to eat.

A korma has its roots in Mughlai (Indo-Persian) cuisine. It is a dish made with meat or vegetables that are braised and flavored with a mixture of spices, combined with yogurt and coconut milk.

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Chicken Korma Curry (Bangalore Style)

Prep Time 20

Cook Time 45

Total Time 1 5

Servings 8

A korma is a dish made with meat or vegetables that are braised and flavored with a mixture of spices, combined with yogurt and coconut milk.

Ingredients

2 lbs chicken (cut chicken breasts or thighs in bite-sized bits, or, if you prefer, substitute chicken for bite-sized meats of beef or lamb )
2 medium onions (peeled and minced, can use a food processor, but don't purée it too much)
1 medium fresh green Serrano chili (slit in half)

Whole Spices

3 medium bay leaves
4 pods green cardamom
8 cloves
2 tbsp poppy seeds, ground smooth (optional, known as khus khus, available at any Indian grocery store)

Spices

1½ tbsp ginger paste
1½ tbsp garlic paste
2 tsp coriander powder
1 tsp tumeric powder
½ tsp red chili powder (optional, or more or less to taste)
2 large tomatoes (finely diced)
1 cup yogurt (well beaten)
1 can coconut milk
2 tbsp tomato paste
1 cup fresh green coriander (finely chop half a cup; purée the other half to add to the gravy)
1 tsp salt (or to taste)
5 tbsp cooking oil
1 can chicken broth / stock (or beef broth / stock, if cooking beef)
2 cups water (add more if you would like to increase the amount of the gravy, but korma always has a thicker texture than curry)

Instructions

Rinse chicken and drain.
Heat oil in a heavy-bottomed pot on medium heat. Add whole spices, stir twice and add onions and green chili.
When onions are half brown (about 5-8 minutes), add the chicken (or meat) and cook in its own juice, about 10-15 minutes or until nicely glazed and no longer pink.
Now add the ginger paste, garlic paste, and spice powders. Sauté uncovered for about 3-4 minutes until you can smell the aroma.
Add the tomatoes and puréed green coriander. Continue to braise the chicken (or meat) stirring occasionally until most of the moisture is evaporated and oil starts to surface on the sides of the pot (about 10-15 minutes).
You have to monitor this stage closely, as cooking times may vary depending on the stovetop used, and the masala may burn if you do not stir it often.
Add the stock and let it simmer until the chicken (or meat) is nearly done (approximately 10 minutes).
Turn the heat down and add the beaten yogurt, coconut milk, tomato paste, and salt. Simmer on low for another 5 minutes or until the chicken (meat) is tender.
Now add the finely ground poppy seeds.
Serve with Peas and Carrot Pilaf, Carrot Pilaf, Zeera rice, or plain boiled rice.
It also tastes good with Naans, rotis, parathas, or tortillas.

Notes

Chicken takes less time than meat. To cut the cooking time for the meat, I boil it separately with salt, strain the stock, and use it in the meat. Please be sure to add more broth/stock to make up the amount required for the gravy.

If you have someone who is lactose intolerant, omit the yogurt, but add a little more tomato paste to give it a tangy taste.

The chili powder and Serrano are optional, but since the coconut milk gives it a sweetish flavor, the use of chili will give the curry the extra zing it needs.

Course: Main Course

Cuisine: Indian

Keyword: chicken, curry, korma

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