British Manor Murder by Leslie Meier & Chicken Korma

“Vickie was the first to grab a plate and was just about to add a dollop of chicken korma when Harrison sailed in, grabbed a plate and shoved her aside. ‘Her ladyship specially requested chicken korma,’ she said, scooping up spoonful after spoonful of the stuff until it was all gone, then topped it with a small mountain of jasmine rice.” ~British Manor Murder by Leslie Meier

Chicken Korma

Ingredients

Chicken Marinade:

3 pounds boneless skinless chicken breasts

2 tablespoons extra virgin olive oil

2 teaspoons garam masala

2 teaspoons curry powder

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Sauce:

2 white onions, peeled and cut into quarters

6 cloves garlic, peeled

4 teaspoons curry powder

2 teaspoons turmeric

2 teaspoons garam masala

1 teaspoon ground coriander seed

1 teaspoon salt

1 teaspoon black pepper

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

Directions:

  1. 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.
  2. Heat a grill pan over medium-high heat. Grill the chicken for 5-6 minutes per side, until cooked through.
  3. Meanwhile, make the sauce: place the onions, garlic, and 1 cup of water in the bowl of a blender. Puree until smooth.
  4. Measure out the spices (curry powder through cumin) into a small bowl.
  5. 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 2-3 minutes, stirring constantly, until it begins to darken in color.
  6. Add the tomatoes, ginger, ground almonds, coconut milk, yogurt, red chili, pre-measured spices, and brown sugar. Stir well.
  7. 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. Served with steamed basmati rice and/or naan.

 

Leave a Reply

Your email address will not be published.