Chicken Korma With Indian Bay Leaves Recipe

A curry for those chilly nights.

• Ready In: 2 hrs 50 mins
• Serves: 6

Ingredients

• 1  chicken, cut into serving pieces
• 1  cup  whole milk yogurt
• 1⁄2 cup  chopped onion
• 1  tablespoon  chopped garlic
• 1  tablespoon  chopped ginger
• 1  teaspoon sweet paprika
• 1⁄2 cup  chopped onion
• 1  teaspoon  chopped garlic
• 2  tablespoons butter
• 1  teaspoon ground coriander
• 1  teaspoon ground cumin
• 1  teaspoon ground cardamom
• 1  teaspoon ground turmeric
• 1  teaspoon  ground hot chili pepper
• 2  tablespoons poppy seeds
• 2  indian bay leaves

Directions

1. 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.
2. 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).
3. 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.
4. 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.