(MILD) Chicken Korma

Description Indian braised chicken with onions, cloves and ginger.
Curry Type Korma
Strength Mild
Difficulty Moderate
Source Brian Reid, DEC Western Research Laboratory, Palo Alto CA
Vegetarian No
Vegan No
Time to prepare Unspecified
Time to cook Several hours
No. of servings 4
Ingredients 4 chicken breast pieces (boned)
½ cup safflower oil
¼ cup clarified butter (the Indians call this "ghee")
6 medium yellow onions
3 garlic cloves
1 ½ tbsp ginger
10-12 whole green cardamom seeds, cracked (or use 2 tsp of ground cardamom).
20 whole cloves
5 bay leaves
1 tsp salt
1 ½ tsp coriander (ground)
½ tsp cayenne pepper (or more to taste)
8 oz plain yogurt
½ cup water
½ cup milk

1) 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.

2) In a big frying pan that has a lid, heat the butter and oil, then sauté the onions and garlic for about 10 minutes, until the first hint of brown-ing. Use "medium high" heat.

3) 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.

4) Mix the coriander and red pepper with the yogurt. Add the yogurt to the frying pan, 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 frying pan.

5) 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.

6) 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).

7) While the chicken is sitting, cook some rice. I make saffron rice to go with this dish.

8) 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.



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 or triple 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. I rather like chicken skin myself, and I don't try very hard to keep it out of this dish.

If you cant 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.

Comments This curry is for people who like really mild curries.
Valid XHTML 1.0 Transitional Valid CSS! [Valid Atom 1.0] [Valid RSS 2.0]
[ Page last updated Sat 10th May 2014 | viewed 1232 times ]