Sunday, April 19, 2009

Spicy Chicken Korma

Servings: 4-6

  • Chicken - 1 whole(1.5 kg), cut into small pieces
  • Potatoes - 2, skinned & quartered
  • Onions - 1 med, thinly sliced
  • Green Chillies - 3-5 (depending on heat preference)
  • Full cream milk - 2-3 cups
  • Ghee/ clarified butter - 1/2 cup
  • Cumin powder - 2/3 tsp
  • Coriander powder - 1.5 tsp
  • Nutmeg powder - 1/2 tsp
  • Black pepper - 1 tsp
  • Salt - to taste
  • Sugar - 2 tbsp
  • Whole black pepper corns - 1 tsp
  • Whole Cardamon - 5-6 pcs
  • Whole cloves - 5-6 pcs
  • Dried bay leaf - 2 med pcs
  • Cinnamon stick - 2 inch pc
  • 1. In a bowl, toss the chicken pieces with salt and black pepper. Let it marinate for half hour.
  • 2. In a non-stick pot, heat some ghee/butter, brown the chicken pieces in batches to avoid it being stewed in its own juices. Remove, set aside.
  • 3. Add 3 tbsp of oil to the pan and heat. Add the bayleaf, cardamons, cloves, cinnamon and whole pepper corns. Saute till they pop.
  • 4. Add the onions and 1/2 tsp of salt. Saute till the onions are translucent. Add the garlic and ginger. Saute for 1-2 min till the aroma fills up your kitchen.
  • 5. Add half cup of water to the onions and add the cumin, coriander and nutmeg powder. Saute till the water evaporates a bit. Return the chicken pieces to the pot. Stir to combine. Reduce the heat to med, and simmer for 15 min, stirring occasionally to avoid any burns at the bottom. Do not add any water, the chicken will cook it its own juices.
  • 6. Meanwhile, beat the milk with the sugar, set aside. After the 15 min mark, add the milk to the chicken. Lower the heat to low-med. Add the green chilies, cover and simmer for about 25-30 min, stirring occasionally to avoid any lumping at the bottom of the pot. If the gravy seems to thicken too quickly then add 1/2 cup of hot water to the gravy.
  • 7. While the chicken is simmering, prepare the potatoes. In a microwavable bowl, place the quartered potatoes, with half cup of water and 1/2 tsp of salt. Cover and microwave for 3-4 min, or until the potatoes are half cooked. Drain.
  • 8. In a non-stick pan, heat 2 tbsp of butter, and add the potatoes and 1 tsp of sugar. Fry them till they are cooked through and crispy on the outside. Remove and set aside.
  • 9. Check the chicken to see whether the gravy has thickened or not, to your desired level. I like it quite thick. Do not stir the curry vigorously as that will break the chicken pieces. Add the potatoes to the pot. Stir to combine. Turn the heat off.
  • 10. Serve the chicken korma with plain white or flavoured rice.


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