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Chicken Korma


My chicken korma recipe is derived from classic ingredients and spices from India, with chicken marinated in a homemade korma paste and yogurt, then cooked quickly and simmered with cream. Mild in heat, but big on flavor, it's a spicy food lover's dream.

What is Korma?
Korma is the general name for a dish of meat and/or vegetables braised in a yogurt or cream sauce. A variety of spices can be used, as well as stock or water, along with various meats and vegetables. As the mixture simmers, it thickens into a flavorful sauce.
Korma originated in Indian and has spread through the local region. As with any type of recipe like this, you’ll find variation after variation, depending on the location and the preferences of the cook.
Ingredients

FOR THE SAUCE/MARINADE
  • 2 pounds boneless chicken breast or thighs, chopped into bite sized pieces
  • ½ cup cashews lightly chopped (or use almonds)
  • 3 tablespoons tomato paste (optional)
  • 4 cloves garlic chopped
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon garam masala
  • 1 teaspoon red pepper flakes
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cardamom
  • ½ teaspoon cumin
  • ½ teaspoon cinnamon
  • Salt and pepper to taste
  • 1 cup plain yogurt Greek yogurt is great 

FOR THE CHICKEN KORMA
  • 1 tablespoon olive oil
  • 2-3 spicy chili peppers I used serrano peppers
  • 1 medium onion chopped
  • ½ cup chicken stock or more as needed, to simmer
  • 1 cup heavy cream or use coconut milk 

FOR SERVING: fresh chopped herbs, spicy red chili flakes, and cashews

Instructions
  1. Add the chopped chicken to a large bowl and set aside.
  2. Add the cashew nuts to a food processor and pulse to break them up. Add the tomato paste, garlic, ginger, and seasonings. Add salt and pepper to taste and pulse to form a thick paste. If it is too thick, add a couple tablespoons of water to thin it just slightly.
  3. Mix the paste in a small bowl with the yogurt.
  4. Spoon the marinade over the chopped chicken and mix well. Cover and refrigerate at least 1 hour to let the flavors develop. You can leave it overnight to develop even more flavor.
  5. When you’re ready to cook, heat the oil in a large pan.
  6. Add the peppers and onion and cook them down for 5 minutes to soften.
  7. Add the chicken with all of the marinade (Korma sauce) along with the chicken stock. Stir and cook for 15 minutes, stirring here and there.
  8. Stir in the heavy cream or coconut milk and simmer for 10 more minutes. You can simmer longer if you’d like to let the flavors develop more.
  9. Garnish with fresh chopped herbs, spicy red chili flakes, and cashews to serve.

Recipe Notes
  • Servings: 4

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