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Sunday, February 27, 2011

Chicken Korma

So our guests this weekend pretty much asked me to make Chicken Korma because it was one of their most pleasant Indian memories from England. I decided to test it, since I too love to order chicken korma in restaurants, and why wouldn't I be able to make it myself, anyway? Well, this is the best non vege Indian dish I have made so far.. really!
Blended Marinade:
1 onion
2 garlic cloves
1 inch piece ginger
2 green chilies
1 tbsp coriander seeds
1 tsp salt
2 tbsp water
1/4 cup almonds

1 onion, chopped
1/4 cup almonds
1 1/2 lb boneless skinless chicken, cubed
3 tbsp vegetable oil
6 cardamom pods (or 2 tsp ground cardamom)
6 cloves
1 inch piece cinnamon stick (or 1/2 tsp ground cinnamon)
2/3 cup plain yogurt
1/2 cup heavy cream
1/4 tsp powdered saffron infused in 1 tbsp warm water
2 tbsp chopped cilantro, to garnish

1. Blend the marinade and mix with chicken. Set aside for 1 hour (I did this earlier in the week and froze)
2. Heat oil in a heavy based pan, add onion, cardamom, cloves, and cinnamon and cook until onion is soft. Add the chicken and marinade and fry, stirring until dry.
3. Add the yogurt, tbsp at a time, stirring until absorbed. Cover and simmer 30 minutes, adding a little water if necessary.
4. Blend remaining almonds, cream, and saffron with infused water and stif into chicken. Check seasoning and simmer 5 more minutes, until chicken is tender.
5. Serve garnished with chopped cilantro.

I served this with Cauliflower Pachadi, Basmati rice, and Rotis. Probably my best non vege Indian recipe yet!

**recipe from Indian Food Folklore... best Indian recipe book out there!
*** replace the yogurt and cream by nonfat and this is fight food
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