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Chicken Korma

 
Chicken Korma
230

This scrumptious chicken dish is made with safflower oil, plain yogurt and a pinch of cayenne pepper.

Yield

8

servings

Prep

30

min

Cook

60

min

Ready

90

min

Trans-fat Free
 

Ingredients

4 each chicken breasts
boned, halves
½ cup safflower oil
¼ cup butter
clarified
6 medium onions
3 each garlic cloves
1 ½ teaspoon ginger
preferably furnish
*
20 each cloves
whole
*
12 each cardamom seeds
green, whole, cracked or use 2 t ground cardamom
*
5 each bay leaves
*
1 teaspoon salt
1 ½ teaspoon coriander
ground
½ teaspoon cayenne pepper
or more to taste
*
8 ounces yogurt, plain
plain
½ cup water
½ cup milk

Directions

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.

In a big frypan that has a lid, heat the butter and oil, then sauté the onions and garlic for about 10 minutes, until the first hint of browning. Use "medium-high" heat.

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

Mix the coriander and red pepper with the yogurt. Add the yogurt to the frypan, stirring as you pour, slowly enough that the onion doesn't stop bubbling. It could take several minutes to do this, depending on the diameter of your frypan. When the last of the yogurt dries up, add the chicken pieces and brown them. Add ½ cup water, reduce heat, cover and simmer 20 minutes.

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).

While the chicken is sitting, cook some rice. Saffron rice to go with this dish.

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.

Serve.

NOTES:

  • Indians put a lot more salt in their cooking than this recipe calls for; if you want to make it more authentic you should double the salt. Indians also don't like chicken skin and will go to great lengths to prevent even small pieces of chicken skin from getting into the food.

  • If you can't find green cardamom seeds, don't bother using white ones, they've been bleached and processed and don't have much flavor left. Use ground cardamom instead.

 

* not incl. in nutrient facts

Reviews

+5

over 14 years

Very authentic and tasty Indian dish.

Excellent diretions. On my ceramic cooktop the onions would burn at med-high heat, I'd use med-low. You just want to slowly sweat the onions down without really browning them.

Great comments from the other reviewer right on the mark.

over 15 years

This is a very tasty dish. I was even missing a few ingredients, the cloves and green cardamon (i had to use ground). Be very careful not to burn the onions. Watch them closely when it gets close to time for them to be done. Do Not use packaged saffron rice if you can't find any saffron. Use Jasmine or Basmati instead.

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Nutrition Facts

Serving Size 211g (7.4 oz)
Amount per Serving
Calories 30666% of calories from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 57mg 19%
Sodium 392mg 16%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 6%
Sugars g
Protein 32g
Vitamin A 5% Vitamin C 12%
Calcium 9% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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