It has been too long since I’ve added any recipes. Mostly because we have been traveling for business and I haven’t been able to cook as I would like to or, to find the time to blog about any amazing finds.
My most recent success was the Northern Indian Chicken Korma. Korma is so rich and hearty. One of my favourites when we are lucky enough to go for Indian. I have always been very cautious of attempting foods I am genuinely in love with. Simply because I don’t want to mess it up and be disappointed.
This was my first attempt at Korma and it was legitimate. It was delicious and were it not for the convenience of having someone else cook for you, I like this version as much as the korma served at my favourite restaurant.
Give it a go. It is definitely worth the time. If I could recommend any one thing for this recipe, it would be to use QUALITY Indian spices. If you have an Indian grocer near you, go. Buy the spices. Not only will you probably save a ton of money, you will thank me, I promise. The quality of the spices makes all the difference.
So, here it is, Northern Indian Chicken Korma!
FOR THE MARINADE
- 3 pounds boneless skinless chicken breasts
- 2 teaspoons extra virgin olive oil
- 2 teaspoons garam masala
- 2 teaspoons curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
FOR THE SAUCE
- 2 white onions, peeled and cut into quarters
- 6 cloves garlic, peeled
- 4 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground coriander seed
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon freshly grated nutmeg
- 3 tablespoons extra virgin olive oil
- 3 large tomatoes, diced small
- 1 tablespoon freshly grated ginger root
- 1/2 cup ground raw almonds
- 1 cup unsweetened canned coconut milk
- 1 1/2 cups plain low-fat yogurt
- 1/2 a small red chili, de-seeded and minced
- 1 tablespoon brown sugar (packed)
- Drizzle the chicken with the oil and sprinkle on the garam masala, curry powder, salt and pepper. Massage into the meat and cover, leaving to marinate for at least 2 hours or overnight.
- Heat a grill pan over medium-high heat. Grill the chicken for 5-6 minutes per side, until cooked through.
- Meanwhile, make the korma sauce: place the onions, garlic, and 1 cup of water in the bowl of a blender. Puree until smooth.
- Measure out the spices (curry powder through nutmeg) into a small bowl.
- In a large saucepan heat 3 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the pureed onion mixture and cook for a 2-3 minutes, stirring constantly, until it begins to darken in color.
- Add the tomatoes, ginger, ground almonds, coconut milk, yogurt, red chili, pre-measured spices, and brown sugar. Stir well.
- Turn the heat down to low and simmer 30 minutes. Cut the chicken into bite-sized pieces and add to the pan; simmer for an additional 15 minutes. Serve with steamed basmati rice and/or naan.
Enjoy and let me know how you like it!