Chicken Korma
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1 piece ginger, 3-inch long, peeled and chopped
- 6 garlic cloves, chopped
- 4 tablespoons slivered almonds
- 2 cups plain yogurt
- 2 teaspoons garam masala
- 1 1⁄2 tablespoons coriander powder
- 1 teaspoon cayenne pepper
- 3 tablespoons canola oil
- 2 medium onions, thinly sliced
- 1 cinnamon stick, 2-inch long
- 8 whole cardamom pods
- 2 bay leaves
- 1 chicken, cut into eight serving pieces
- 4 tablespoons golden raisins
- 3 tablespoons cilantro, chopped
- salt
directions
- Process ginger, garlic and 1/4 cup of water in blender until smooth. Add almonds and 2 tablespoons of water, and process again until smooth.
- Whisk together yogurt, garam masala, coriander, cayenne, and a pinch of salt.
- In a large dutch oven over medium heat, heat oil until shimmering. Add onions and cook until well-browned, stirring often, about 10 minutes. Remove onions with slotted spoon, leaving as much oil in pot as possible. Set onions aside.
- Add cinnamon, cardamom, and bay leaves to dutch oven, and stir constantly until fragrant, about 30 seconds. Add half of the chicken pieces in one layer; do not crowd the pieces together. Brown on both sides, about 2 minutes on each side. Transfer browned chicken pieces to a warm plate and set aside. Repeat with remaining chicken.
- Add raisins and almond mixture to the now-empty pot. Cook, stirring frequently, until it forms a fragrant paste, about 1 minute. Return chicken and onions to dutch oven and add yogurt. Stir well, and reduce heat to low. Cover and cook until chicken is cooked through and tender, 25 to 30 minutes. Serve with a sprinkling of chopped cilantro.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!