Chicken Korma

This one is from my recipe box, with a few changes to use what I had on hand. The original called for yogurt, which I didn't have. You don't even miss it with the addition of the coconut milk.

When I tasted this after having simmered for a few minutes, I felt it was missing "something" so I added about 1/4 cup pureed tomatoes. It helped, but this is definitely a milder Indian dish than I prefer. I ended up adding cayenne pepper to my serving.

2 cloves garlic, smashed
1" fresh ginger root, peeled and smashed
1/2 t turmeric
pinch saffron threads
1/2 cup hot water
2 T ghee
1 lb boneless skinless chicken thighs
1 onion, sliced
1 t ground coriander
1/2 t cumin seeds, ground
1/2 t cardamom
1/2 t cloves
1 t paprika
1/2 t chili powder
1/2 cup coconut milk
1/2 cup chicken broth
handful fresh cilantro leaves, snipped
1/2 cup raw almonds, smashed or ground to serve
poppy seeds to serve

In a small bowl, add garlic, ginger, turmeric and saffron. Pour hot water over the top and steep 1 hour. Strain and discard solids. Set aside.http://media-files.gather.com/images/d565/d389/d745/d224/d96/f3/full.jpg
Heat ghee in a large cast iron skillet or frying pan over medium high heat. Add chicken and cook til golden brown on both sides. Stir in onion and cook for about 10 minutes.http://media-files.gather.com/images/d566/d389/d745/d224/d96/f3/full.jpg
Stir in coriander, cumin, cardamom and cloves and cook for a few seconds. Increase heat to high and stir in paprika, chili powder, coconut milk, chicken broth and saffron broth. Bring to a simmer; reduce heat to medium low and cover.

Simmer 30 minutes or til chicken is very tender, stirring occasionally. Stir in cilantro and cook another 5 minutes.
http://media-files.gather.com/images/d567/d389/d745/d224/d96/f3/full.jpg
I served the chicken and sauce over brown basmati sprinkled with almonds and poppy seeds.http://media-files.gather.com/images/d564/d389/d745/d224/d96/f3/full.jpg

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