Chicken Korma     

DescriptionIndian braised chicken with onions, cloves and ginger.
Curry TypeKorma
SourceBrian Reid, DEC Western Research Laboratory, Palo Alto CA reid@decwrl.DEC.COM
Time to prepareUnspecified
Time to cookSeveral hours
No. of servings4
Ingredients4 chicken breast pieces (boned) In other words, split and bone two breasts)
1/2 cup safflower oil
1/4 cup clarified butter (the Indians call this "ghee")
6 medium yellow onions
3 garlic cloves
1 1/2 Tbsp ginger
10-12 whole green cardamom seeds, cracked. Or use 2 tsp of ground cardamom.
20 whole cloves
5 bay leaves
1 tsp salt
1 1/2 tsp coriander (ground)
1/2 tsp cayenne pepper (or more to taste)
8 oz plain yogurt
1/2 cup water
1/2 cup milk
Instructions(1) Cut the chicken breasts into bite-size pieces and
set aside. Peel the onions and chop them fine. You
should have about 3 cups of onion. Mince the
garlic and add to the bowl of chopped onions.

(2) In a big frypan that has a lid, heat the butter
and oil, then saut e the onions and garlic for
about 10 minutes, until the first hint of brown-
ing. Use "medium high" heat.

(3) Crack the cardamom seeds between your fingers,
just to get the shell open. Att them to the pan.
Add the ginger, cloves, bay leaves, and salt.
Saut e until the onions are nice and brown, about 5
more minutes.

(4) Mix the coriander and red pepper with the yogurt. Add the yogurt to the frypan, stirring as you pour, slowly enough that the onion doesnt stop
bubbling. It could take several minutes to do
this, depending on the diameter of your frypan.

(5) When the last of the yogurt dries up, add the
chicken pieces and brown them. Add 1/2 cup water,
reduce heat, cover, and simmer 20 minutes.

(6) Stir in the milk and turn off the heat. It needs
to sit a few minutes to let the flavors blend.
The longer you let it sit after cooking, the
better it will taste (up to several hours).

(7) While the chicken is sitting, cook some rice. I
make saffron rice to go with this dish.

(8) Fish out the bay leaves, and as many of the whole
cloves as you can find, before serving. Check to
make sure it is moist enough (it should have the
consistency of applesauce). Reheat over low heat.
NotesIndians put a lot more salt in their cooking than this recipe calls for; if you want to make it more authentic you should double or triple the salt. Indians also dont like chicken skin, and will go to great lengths to prevent even small pieces of chicken skin from getting into the food. I rather like chicken skin myself, and I dont try very hard to keep it out of this dish.

If you cant find green cardamom seeds, dont bother using white ones-theyve been bleached and processed and dont have much flavor left. Use ground cardamom instead.

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