Chicken Korma (curry)
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
- Servings: 4
- 2 lbs boneless chicken
- 1 large spanish onion
- 5 garlic cloves
- 1 cup oil
- 15 whole coriander seeds
- 7 whole cloves
- 3/4 tablespoon ground coriander
- 1/4 tablespoon ground black pepper
- 1 tablespoon garam masala
- 1/4 tablespoon turmeric
- 1/2 tablespoon salt (or more to taste)
- 8 ounces plain yogurt
- 1 tablespoon ground red chili pepper
- 1 pinch green cardamoms, ground
- 1 pinch saffron (optional)
- 1/4 tablespoon kewra essence (optional)
- 2 tablespoons cilantro (optional)
Recipe
- 1 prepare items / mis-en-place before beginning to prepare the dish. timing is everything and you'll have a much more enjoyable time and product if you prep items beforehand!
- 2 slice onion in even 1/8" slices (rings). it's very important to cut them evenly so they cook properly.
- 3 mash 5 garlic cloves (traditionally in a mortar and pestle).
- 4 cut chicken into 1 inch cubes (can use any meat or vegetable such as eggplant).
- 5 in a med-large pot, preferably heavy with a slightly rounded bottom, add the 1 cup of oil (suggest: ½ vegetable, ½ olive).
- 6 heat for a minute or so and then add the sliced onions.
- 7 stir occasionally until onions brown (5-10 mins) but do not burn. adjust heat down towards the end of the cooking process. onions need to be a dark shade of brown and almost crispy. when ready, remove the onions and place to the side leaving the oil in the pan.
- 8 add 15 whole coriander seeds and 7 whole cloves to the oil. stir and let sit for about 45 seconds.
- 9 add the cubed chicken. stir meat until the outer skin appears to be cooked.
- 10 add 8oz of plain yogurt to the pot and bring to a boil.
- 11 in the meantime, add the browned onions to the mortar and pestle and turn into paste.
- 12 keep cooking until meat is done and oil/yogurt coagulates and separates (5-10 mins).
- 13 add the garlic paste and stir.
- 14 add spices: ¾ tablespoon ground coriander, ¼ tablespoon of ground black pepper, 1 tablespoon of garam masala, ¼ tablespoon of turmeric, ½ tablespoon of salt (or more to taste).
- 15 if needed, add a few tablespoons of water to deglaze pan and help prevent sticking.
- 16 add the onion paste to the pot and mix to combine.
- 17 add 1 tablespoon of ground red chili pepper (less for less hot, more if you like it hotter).
- 18 mix together and add small amounts of water gradually to make a pasty sauce. lower heat.
- 19 add a pinch of ground green cardamom and a small pinch of finger-crushed saffron.
- 20 add ¼ tablespoon of kewra essence (optional - this concentrated oil is made from pandanus flowers, and it's used to flavor meats, desserts, and beverages in india).
- 21 add half of the cilantro to the pot and take it off the heat. plate the korma and top/garnish with the remaining cilantro.
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