India - Chicken Korma
I served the Chicken Korma with a turmeric-flavored rice. Turmeric is such a great addition to almost any dish really.
Unfortunately, I did not make the naan from scratch. Aha, call it a bit of laziness but even store-bought can be delicious! All you have to do is toast it a little in the oven, maybe spread some butter and garlic on top beforehand for something truly delicious. It’s entirely possible to elevate even store-bought items.
Great flavors throughout. Of course, I love garlic, so I used tons of garlic cloves because there’s no such thing as too much. Also, the yogurt and cashew sauce that goes into this really helps tone down and balance the flavors. Yum.
6 tbsp yogurt (divided)
2 tbsp ginger (chopped)
10-12 garlic cloves (chopped)
4 tbsp vegetable oil
1 tbsp ground cardamom
1 tbsp ground cloves
2 tsp ground cinnamon
2 onions (chopped or sliced)
1 tsp turmeric
1 tsp coriander
1 tsp red chili powder (or more)
2 lbs skinless, boneless chicken thighs (chopped) (sub tofu for vegetarian)
1 tsp garam masala (optional)
Salt (to taste)
In a food processor, combine the cashews with 2 tablespoons of yogurt and a couple spoonfuls of water. Set aside in a separate bowl – we will need to use the food processor again for the next step.
In a food processor, make a paste using the ginger and garlic. Add a spoonful of water if necessary.
In a heavy bottomed pan over medium-high heat, add the vegetable oil. Once the oil is hot, add the cardamom, cloves, and cinnamon. Give it a stir and let sizzle for just under a minute, until they are fragrant.
Add the onions and season with a pinch or two of salt. Saute the onions for 10-15 minutes, until soft. When the onions turn golden in color, add the ginger-garlic paste and saute for another 5 minutes.
Add in the rest of the spices – turmeric, coriander and red chili powder. Give it a good stir to coat the onions.
Add the chicken and get them coated nicely as well. Saute for about 10 minutes, stirring occasionally.
When the chicken is seared, take the pot off the heat. Add 1/4 cup of water and the yogurt and mix well. Taking it off the heat for this step will prevent the yogurt from curdling. When the yogurt is well mixed into the pot, add back to the heat.
Cover the pot with a lid and turn the heat to low. Let it simmer for roughly 20 minutes, giving the dish a stir every few minutes.
Stir in the cashew cream, and sprinkle the garam masala over the chicken. Season with salt and give it a good final stir.
Simmer the chicken for an additional 5 minutes to let everything come together. If it’s too thick, feel free to add a little bit more water. Or if not thick enough, let it simmer for a little longer.
Serve with rice and naan. Feel free to garnish with some cashew pieces or coriander/cilantro leaves.
Recipe adapted from Flavor Quotient.