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A variation on Indian curry, but using yoghurt instead of coconut milk. A deliciously spicy (but not hot- unless you want it to be) dish. One of my favorite Paki dishes as taught to me by the owner of a Pakistani restaurant. Serve with Roti and maybe a side of cucumber yoghurt. This recipe takes a while, has a lot of ingredients and steps, and bennefits from mis-en-place- but it's WORTH IT!
- 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)
- 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!
- Slice onion in EVEN 1/8" slices (rings). It's very important to cut them evenly so they cook properly.
- Mash 5 garlic cloves (traditionally in a mortar and pestle).
- Cut chicken into 1 inch cubes (can use any meat or vegetable such as eggplant).
- In a Med-Large pot, preferably heavy with a slightly rounded bottom, add the 1 cup of oil (suggest: ½ Vegetable, ½ Olive).
- Heat for a minute or so and then add the sliced onions.
- 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.
- Add 15 whole coriander seeds and 7 whole cloves to the oil. Stir and let sit for about 45 seconds.
- Add the cubed chicken. Stir meat until the outer skin appears to be cooked.
- Add 8oz of plain yogurt to the pot and bring to a boil.
- In the meantime, add the browned onions to the mortar and pestle and turn into paste.
- Keep cooking until meat is done and oil/yogurt coagulates and separates (5-10 mins).
- Add the garlic paste and stir.
- 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).
- If needed, add a few tablespoons of water to deglaze pan and help prevent sticking.
- Add the onion paste to the pot and mix to combine.
- Add 1 Tablespoon of ground red chili pepper (less for less hot, more if you like it hotter).
- Mix together and add small amounts of water gradually to make a pasty sauce. Lower heat.
- Add a pinch of ground green cardamom and a small pinch of finger-crushed saffron.
- 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).
- Add half of the cilantro to the pot and take it off the heat. Plate the Korma and top/garnish with the remaining cilantro.