Bangladesh Kurma or Korma
Submitted by silent angel
Bangladeshi chicken korma with saffron, yogurt, double cream, and ground almonds. A rich, mildly spiced curry garnished with roasted almonds and fresh cilantro.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minBangladeshi korma is the gentler side of South Asian curry. Chicken cubes get sealed in ghee, then simmered in a creamy sauce built from yogurt, double cream, and ground almonds. Saffron runs through it twice: first mixed into milk for the initial fry, then steeped in warm water and stirred in at the very end for color and fragrance.
Garam masala provides the warmth without any scorching heat, while pureed onion and garlic melt into the sauce and thicken it naturally. Garnished with roasted whole almonds and fresh cilantro, this is curry for the crowd that likes it rich and aromatic.
Pro Tips
- Seal the chicken quickly over high heat first to lock in juices before the sauce goes in.
- Stir frequently once the yogurt and cream are added to prevent the sauce from sticking or splitting.
- Steep the saffron strands in warm water and gently crush with a spoon to extract maximum color and flavor.
Ingredients
Directions
Heat the gee and mix the saffron powder or coloring with milk.
Heat the oil and quickly ‘seal’ the chicken cubes by turning frequently for 2 minutes, then add the yellow milk and stir-fri for 2 minutes.
Add the garlic and stir-fry for 1 minute, then add onion and stir-fry for 3 minutes - enough to remove the moisture content. Now add the garam masala and stir-fry for 2 more minutes. Your total frying time is around 10 minutes, and the chicken is half cooked.
Add the yoghurt, cream and ground almonds and when it starts to simmer turn the heat down and stir-fry for 10 minutes more to ensure it does not stick, adding milk or water as necessary.
Place saffron strands in a little warm water and extract as much color as you can by gently mashing with a teaspoon.
Check that the chicken is cooked right through by cutting a large piece across. Simmer on if required. Just prior to serving add the saffron and salt to taste. Garnish with the coriander and almonds, and serve immediatley.
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