Chicken Korma
Taken from the ever-brilliant "How to cook the perfect..." series by Felicity Cloake (http://www.theguardian.com/lifeandstyle/wordofmouth/2015/apr/09/how-to-cook-perfect-chicken-korma-curry-recipe).
I love spice but I also love a good Korma, to me the basis of that has to be coconut which is excluded here. Anything nut-based I always think of as a badarmi, but that's pretty much arguing semantics and regional quirks. Nuts and spices: brilliant, I look forward to having a crack at this.
(Serves 4)
250ml plain, full-fat yoghurt
8 skinless, boneless chicken thighs
4 tbsp double cream
1 tsp saffron threads
1 tbsp rose water
50g cashew nuts
60ml vegetable oil/4 tbsp ghee
4 cinnamon sticks
10 cardamom pods, lightly crushed
1 onion, finely chopped
6 garlic cloves, crushed
2 tbsp ginger, finely grated
¼ tsp freshly grated nutmeg
25g sultanas
1 tsp fine salt
Seeds of 1 black cardamom pod, crushed
Cut the chicken into large bite-sized chunks and marinate in half the yoghurt for at least three hours at (cool) room temperature, but preferably eight to 12 in the fridge. Take it out half an hour before you want to cook.
Heat the cream gently until warm, then take off the heat and stir in the saffron and rose water. Leave to infuse. Put the cashews in a small bowl with five tablespoons of warm water and leave to soak.
Heat the fat in a wide, heavy-based, lidded pan over a medium-high heat. When hot, add the cinnamon and green cardamom pods. Once the cardamom start to pop, add the chicken and brown on all sides, in batches if necessary, then lift out of the pan and set aside. Add the onion, turn down the heat slightly and fry until soft and browned, stirring regularly so it doesn’t catch.
While the onions are cooking, blend the cashews and their soaking water to a smooth paste. Stir the garlic, ginger, nutmeg and sultanas into the pan and cook for a couple of minutes, then add the cashew paste and stir well. Take off the heat and stir in the remaining yoghurt and the salt. Add the chicken, along with any juices and yoghurt marinade, and bring to a simmer.
Cover tightly, turn down the heat as low as possible and simmer for about 30 minutes, until the chicken is cooked through. Stir in the cream and cook for another five minutes, then stir in the black cardamom just before serving.
I love spice but I also love a good Korma, to me the basis of that has to be coconut which is excluded here. Anything nut-based I always think of as a badarmi, but that's pretty much arguing semantics and regional quirks. Nuts and spices: brilliant, I look forward to having a crack at this.
(Serves 4)
250ml plain, full-fat yoghurt
8 skinless, boneless chicken thighs
4 tbsp double cream
1 tsp saffron threads
1 tbsp rose water
50g cashew nuts
60ml vegetable oil/4 tbsp ghee
4 cinnamon sticks
10 cardamom pods, lightly crushed
1 onion, finely chopped
6 garlic cloves, crushed
2 tbsp ginger, finely grated
¼ tsp freshly grated nutmeg
25g sultanas
1 tsp fine salt
Seeds of 1 black cardamom pod, crushed
Cut the chicken into large bite-sized chunks and marinate in half the yoghurt for at least three hours at (cool) room temperature, but preferably eight to 12 in the fridge. Take it out half an hour before you want to cook.
Heat the cream gently until warm, then take off the heat and stir in the saffron and rose water. Leave to infuse. Put the cashews in a small bowl with five tablespoons of warm water and leave to soak.
Heat the fat in a wide, heavy-based, lidded pan over a medium-high heat. When hot, add the cinnamon and green cardamom pods. Once the cardamom start to pop, add the chicken and brown on all sides, in batches if necessary, then lift out of the pan and set aside. Add the onion, turn down the heat slightly and fry until soft and browned, stirring regularly so it doesn’t catch.
While the onions are cooking, blend the cashews and their soaking water to a smooth paste. Stir the garlic, ginger, nutmeg and sultanas into the pan and cook for a couple of minutes, then add the cashew paste and stir well. Take off the heat and stir in the remaining yoghurt and the salt. Add the chicken, along with any juices and yoghurt marinade, and bring to a simmer.
Cover tightly, turn down the heat as low as possible and simmer for about 30 minutes, until the chicken is cooked through. Stir in the cream and cook for another five minutes, then stir in the black cardamom just before serving.
Comments
Post a Comment