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
2016-11-16 04:07:10

Serves 6
Print
Ingredients
- 1 lb chicken, skinless and with bone or boneless
- 3 garlic cloves, grated
- 1 inch ginger, grated
- 1 teaspoon turmeric powder
- 2 medium size red onions
- 2 green chilies
- 1/4 cup roughly chopped cilantro, plus more for garnishing at the end
- 6 to 7 almonds, blanched and skin removed
- 6 to 7 cashews
- 1 tablespoon white poppy seeds
- 3/4 cup plain, flavorless yogurt
- 1 tablespoon cream (optional)
- 1 cup tomato puree, canned or homemade
- 1/2 tablespoon coriander seeds
- 1/2 tablespoon cumin seeds
- 1 teaspoon chili powder
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon fennel seeds
- 2 to 3 green cardamoms
- 2 tablespoons ghee/ cooking oil
- salt to taste
Instructions
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Garnish with some cilantro and serve with rice, naan or your choice of bread.
Adapted from Sunshine and Smile
Adapted from Sunshine and Smile
Mab Made Food http://www.mabdese.net/bento/
One Comment Add yours