Chicken Korma (Curry)

Recipe by CelticBrewer
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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