It's only been about 6 months since the last (and only, thus far) recipe post, so I figured it's time to add another. This one is an Indian dish and is sure to have your neighbors snooping around, looking for your personal chef!
If you love Indian food, then THIS is for you!
If you love Indian food, then THIS is for you!
So, what is korma anyway? Well, I happen to have "The Food Lover's Companion" and below is a photo of the page that tells us what korma is. :)
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If you're an aspiring foodie, and you don't yet have a copy of the Food Lover's Companion, I highly suggest checking it out - currently around $10.00 on Amazon for either paperback, or as a Kindle download. |
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Now that we know korma (sometimes written as kurma) is a spicy, curried dish with meat and vegetables, often served with rice, let's get started!
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This list is for the chicken marinade
24-30 oz chicken breasts (about 4) 1/2 tsp salt 1 tsp cumin 1/2 tsp ground coriander 1/2 tsp ground cayenne pepper 1/2 tsp turmeric 1 tsp garam masala 1 1/4 cup plain yogurt |
This list is for the sauce
2 Tbsp butter 3 tsp garlic, minced 1 small onion, diced 1/2 tsp ground ginger 1/2 tsp tumeric 1 tsp garam masala 1 tsp salt 1 tsp ground coriander 1 15oz can chopped tomatoes 1/2 tsp ground cayenne pepper(for medium spice), or leave it out for mild, and add 1-2 tsp for hot. 1 can coconut milk (13.66 oz) 4 Tbsp heavy whipping cream cashew nuts (about 3/4 cup) optional - golden raisins (about 1/2 cup) chopped fresh cilantro and white rice to serve |
What to do:
Make the marinade by combining all of the marinade spices in a small bowl. Add the plain yogurt and mix well, then set aside. Cut the chicken breasts into cubes (about 1 inch) and place the chicken and marinade in a large Ziploc bag, or airtight bowl/Tupperware container. Ensure the chicken is evenly coated and place the bag or container in the fridge for at least 2 hours, but longer if possible. I left it overnight and cooked it for lunch the following day.
I started some basmati rice cooking at the same time as the chicken and sauce so as to have steaming-hot rice ready at the same time as the chicken korma.
Make the marinade by combining all of the marinade spices in a small bowl. Add the plain yogurt and mix well, then set aside. Cut the chicken breasts into cubes (about 1 inch) and place the chicken and marinade in a large Ziploc bag, or airtight bowl/Tupperware container. Ensure the chicken is evenly coated and place the bag or container in the fridge for at least 2 hours, but longer if possible. I left it overnight and cooked it for lunch the following day.
I started some basmati rice cooking at the same time as the chicken and sauce so as to have steaming-hot rice ready at the same time as the chicken korma.
Cook the chicken:
In a pan over medium high heat, add a little olive oil and cook the chicken for 4-5 minutes (don't forget to flip it over or stir it) until no longer pink in the center. Remove from heat and sit aside.
Make the sauce:
Melt the butter in a high-sided pan. Add the garlic and onion and cook for 1 minute.
Add the spices: ginger, turmeric, cayenne, garam masala, salt, and coriander. Stir for 1 minute.
Stir in tomatoes, coconut milk, heavy whipping cream and golden raisins (raisins optional). Bring to a boil, then let simmer for 10 minutes until thickened. Add the cashews just before removing the sauce from the heat. Adding them too early will cause them to be soft.
Garnish with chopped fresh cilantro, more cashews and golden raisins (if desired). Serve with rice (basmati is my favorite) and garlic naan.
In a pan over medium high heat, add a little olive oil and cook the chicken for 4-5 minutes (don't forget to flip it over or stir it) until no longer pink in the center. Remove from heat and sit aside.
Make the sauce:
Melt the butter in a high-sided pan. Add the garlic and onion and cook for 1 minute.
Add the spices: ginger, turmeric, cayenne, garam masala, salt, and coriander. Stir for 1 minute.
Stir in tomatoes, coconut milk, heavy whipping cream and golden raisins (raisins optional). Bring to a boil, then let simmer for 10 minutes until thickened. Add the cashews just before removing the sauce from the heat. Adding them too early will cause them to be soft.
Garnish with chopped fresh cilantro, more cashews and golden raisins (if desired). Serve with rice (basmati is my favorite) and garlic naan.
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