Chicken Korma (finally)

You’ve seen one or two korma recipes on this blog here, and that’s because I keep trying and trying (and trying) to mimic the smooth, creamy kormas I have in indian restaurants (and seemingly never at home –until now!). Keep in mind, this is one of my favorite dishes of all time and I have very high standards with it.

Well, people, I’ve got the best homemade chicken korma to date here. Absolutely restaurant quality and amazingly delicious. Yay!

Best (so far…) Chicken Korma
Serves 6
Just the Tip / Inspired by Taste Inspired

Here’s what I used:

  • 8-oz plain 0% greek yogurt
  • 2 small sweet onions, roughly chopped
  • 1 inch piece fresh ginger, peeled and roughly chopped
  • 3 cloves garlic, chopped
  • 2 serrano chilies, deseeded and chopped
  • 1 tsp kosher salt
  • 3 tbsp canola oil
  • 1 1/2 tsp turmeric
  • 1 tsp paprika
  • 2 tsp ground coriander
  • 3 bay leaves
  • 2 large tomatoes, chopped
  • 1 tbsp tomato paste
  • 4 large skinless chicken breasts (I would use skinless, boneless thighs next time)
  • 3 tbsp ground almonds
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 14 0z can lite coconut milk
  • 1/4 c unsalted whole cashews
  • 1/2 c golden raisins
  • 1/2 c fresh cilantro, roughly chopped
  • basmati rice, (cook per package instructions…or order take out rice like I did — I CANNOT cook rice to save my life).
  • naan (masala naan from TJ’s is really good!)

Here’s what I did:

  1. Cut the chicken into bite sized, 1-inch pieces. Place the chicken in a large ziploc bag and add half of the ginger and garlic and all of the yogurt. Mix together, and allow to marinate for at least 8 hours.
  2. Put the onion, remaining ginger and garlic, serannos, and salt in a food processor and blend until smooth.
  3. Heat the canola oil over medium-high heat in a large dutch oven or sauce pot. Pour in the oinon mixture, bring to a low boil, then reduce heat to a simmer. Cover and cook for 15 minutes, then remove the lid and continue to cook for another 5-10 minutes, stirring often.
  4. Add the turmeric, paprika, coriander, bay leaves, chopped tomatoes and tomato purée and cook for 3-5 minutes over medium to medium high heat.
  5. Add the chicken and marinade, stirring to blend all the ingredients. Cook the chicken for an additional 10 minutes,  stirring occasionally.
  6. Add the coconut milk and return to a low boil. Add the ground almonds, garam masala, and cumin. Stir to combine. Reduce heat to a simmer and cook for another 20 minutes, adding the cashews and raisins about halfway through. Taste and season with salt and freshly ground pepper. Remove from heat and sprinkle with freshly chopped cilantro. Serve with basmati rice, and naan for mopping.
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