
“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:
- 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 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 cumin) 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 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. Served with steamed basmati rice and/or naan.