Chicken Korma With Indian Bay Leaves Recipe
- Ready In:
- 2hrs 50mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 chicken, cut into serving pieces
- 236.59 ml whole milk yogurt
- 118.29 ml chopped onion
- 14.79 ml chopped garlic
- 14.79 ml chopped ginger
- 4.92 ml sweet paprika
- 118.29 ml chopped onion
- 4.92 ml chopped garlic
- 29.58 ml butter
- 4.92 ml ground coriander
- 4.92 ml ground cumin
- 4.92 ml ground cardamom
- 4.92 ml ground turmeric
- 4.92 ml ground hot chili pepper
- 29.58 ml poppy seeds
- 2 indian bay leaves
directions
- Marinate chicken in a mixture of yogurt, 1/2 cup chopped onion, 1 tablespoon chopped garlic, ginger, and sweet paprika for at least 2 and up to 24 hours, in the refrigerator.
- Sauté 1/2 cup chopped onion and 1 teaspoon chopped garlic in butter until soft. Add coriander, cumin, cardamom, turmeric, and hot chile pepper and poppy seeds (white preferred).
- Add chicken and its marinade along with bay leaves and salt to taste, then cover and simmer about 45 minutes or until chicken is tender, adding a little water if needed to keep moist. Sprinkle with chopped cilantro and serve with steamed basmati rice.
- Beverage pairing: Lustau Dry Amontillado Los Arcos, Spain. It’s not well known that amontillado is a tremendous counterpart to well-spiced Indian food. Something about the nuttiness and hit of dusty spice in the sherry marries wonderfully with the array of aromas and flavors in the dishes. This is a benchmark sherry and should be served slightly chilled.
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