Chicken Korma
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Chicken Korma (India) 3/4 cup (175ml) Natural unflavored yogurt 2 teaspoons (10ml) turmeric powder 3 garlic cloves divided 1 - 3lb (1.5kg) chicken (no skin) and cut into pieces 1/4 cup (50ml) butter 1 large onion sliced 1 tsp (5ml) ground ginger 1 (2" or 5cm) cinnamon stick 5 whole cloves 5 whole cardamon pods 1 tablespoon (15ml) crushed coriander seeds 1 tsp (5ml) cumin powder 1/2 tsp (2ml) chili powder 1 tsp (5ml) salt 1 1/2 tbs (20ml) non-sweetened coconut 2 tsp (10ml) slivered, roasted almonds (sub walnuts or leave out) How to prepare: 1.Blend yogurt, turmeric and ONE garlic clove in an electric blender. Place chicken in a glass dish & pour over yogurt mixture. COVER and leave overnight to marinate in the refrigerator. 2.Next day, melt the butter in a heavy pan. Add onion slices & remaining 2 finely chopped garlic cloves and fry gently until soft. Add the spices and fry for a further 3 min stirring constantly. 3.Add the chicken WITH the marinade and coconut then cover with a tight fitting lid and simmer for a further 45 minutes or until the chicken is tender. 4.Garner dish with almonds or any nuts. Serve HOT and goes great with Basmati (high-quality) coconut rice. <Makes four servings> Note: I have subbed: boneless, skinless chicken breasts or turkey and it tastes as good.
