Recipe: Chicken Korma

I’ve made Chicken Korma before but as you can note from that entry I wasn’t really in love with that recipe. It seemed a little off to me at the time but I can say, definitively that the recipe below is delicious. Hopefully you’ll be inspired to make it because it’s a luscious and flavorful dish with just enough spice and heat to balance out the smooth and earthy yogurt and nuts.

Chicken Korma
Serves 6
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Ingredients
  1. 1 lb chicken, skinless and with bone or boneless
  2. 3 garlic cloves, grated
  3. 1 inch ginger, grated
  4. 1 teaspoon turmeric powder
  5. 2 medium size red onions
  6. 2 green chilies
  7. 1/4 cup roughly chopped cilantro, plus more for garnishing at the end
  8. 6 to 7 almonds, blanched and skin removed
  9. 6 to 7 cashews
  10. 1 tablespoon white poppy seeds
  11. 3/4 cup plain, flavorless yogurt
  12. 1 tablespoon cream (optional)
  13. 1 cup tomato puree, canned or homemade
  14. 1/2 tablespoon coriander seeds
  15. 1/2 tablespoon cumin seeds
  16. 1 teaspoon chili powder
  17. 1 teaspoon freshly cracked black pepper
  18. 1 tablespoon fennel seeds
  19. 2 to 3 green cardamoms
  20. 2 tablespoons ghee/ cooking oil
  21. salt to taste
Instructions
  1. Using a food processor, puree the onion, fresh cilantro and green chilies. Add 2 tablespoons of yogurt then add to the processor the cashew, almond and poppy seeds and blend in to a fine paste
  2. Marinate the chicken with salt, turmeric, garlic and ginger, and the nuts/spice paste you made and let it rest for a minimum of five hours or overnight in the refrigerator.
  3. In a wok on a deep pan add 2 tablespoons of ghee and bring it to heat. Add cumin, coriander, fennel seeds, green cardamoms cook for 20 seconds then add onion puree to the wok/pan, add a pinch of salt and cook at a medium heat for about 3 to 4 minutes.
  4. Add the marinated chicken and continue cooking for about 5 minutes until the chicken in partially cooked through then add chili powder and freshly cracked pepper. Continue cooking for a couple more minutes.
  5. Continue cooking in medium heat until the oil starts to separate. If it gets too sticky, add a little bit of water. This should take about 5 to 7 minutes.
  6. Stir in the tomato puree to the wok. Add some water, if the gravy gets too thick. Cook for a couple more minutes and add cream, if you are using any. Check for salt and once the chicken is cooked through, switch off the heat.
  7. Garnish with some cilantro and serve with rice, naan or your choice of bread.
Adapted from Sunshine and Smile
Mab Made Food http://www.mabdese.net/bento/

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