Padma Lakshmi's Chicken Korma

Recipe by Chef Kate
READY IN: 1hr 30mins




  • Combine the chicken and vinegar in a large bowl; cover; refrigerate 30 minutes.
  • Place tamarind in a small bowl; cover with boiling water; let stand 20 minutes.
  • Combine the green cardamom seeds, cloves, star anise and peppercorns in a mortar and pestle or spice grinder; grind until combined.
  • Mix the ground spices into the tamarind gravy; set aside.
  • Combine the tomatoes and half-and-half in a food processor or blender; puree; set aside.
  • Heat the oil in a deep, heavy skillet over medium heat; stir in the red chilies, black cardamom and cinnamon stick and cook 2 minutes.
  • Add the garlic, shallots, cashews and ginger; cook, stirring, 6-8 minutes.
  • Add the reserved tamarind and ground-spice mixture; cook, stirring, 2 minutes.
  • Add the reserved tomato mixture; turn heat to medium-low.
  • Stir in the garam masala; cook, until mixture thickens, about 15-20 minutes. Season with the salt.
  • Add the chicken; cook, stirring, 7 minutes.
  • Note: When soaking the tamarind, push down on the pulp with the back of a spoon; the tamarind will begin to break down; after soaking time is over, break up the tamarind with fingers or a spoon, then push the mixture through a fine-mesh sieve.