Chicken Korma II

Serves 4

This is, perhaps, a “quick” Korma. It’s pretty easy to make and since the chicken is cooked with the sauce, it moves faster. Make it early in the day and let it rest to smooth out the flavors. Reheat to serve with Basmati rice and maybe a vegetable.

While the recipe says to brown the chicken, if you use a non-stick skillet, this may result in over-cooking the meat. All browning seems to do is change the color of the final dish. Use a regular skillet if that is what you need.

4 boneless, skinless chicken breasts (that is, two complete breasts, cut in half) cut in bite-size pieces

¼ cup Better Butter (more or less) – or, 2 tbsp butter and  2 tbsp olive oil

4-6 medium yellow onions, finely chopped (about 3 cups)

3-5 garlic cloves, minced

10-12 whole green cardamom pods, cracked

5 bay leaves

1½ tbsp ground ginger

20 whole cloves

1 tsp salt

1½ tsp ground coriander

¼  tsp (more or less, to taste) cayenne pepper

8 oz/250ml plain, whole-milk yogurt

½ cup/125ml water

½ cup/125ml milk or soy milk

  1. Heat butter/oil mixture in a large pan with a cover. Add the chicken pieces and brown them. Remove the chicken with a slotted spoon and set aside.

Chicken today often contains added liquid. When browning the chicken for this dish, add the pieces slowly and allow the liquid to evaporate so that the meat can brown.

  1. Add the onions and garlic and cook over medium heat for about 10 minutes until they just begin to brown.
  2. Meanwhile, crack the cardamom seeds with the side of a knife or with your fingers to open them and add to the pan. Also add the cloves, bay leaves, ginger and salt. Cook for another 5 minutes, stirring occasionally.
  3. Return the chicken to the pan.
  4. Mix the ground coriander and cayenne pepper with the yogurt. Add the mixture to the pan slowly, stirring so as not to stop the bubbling.  
  5. The yogurt will cook and begin to curdle or dry up. When it has dried, add ½ cup water, stir briefly and cover. Reduce heat and simmer for 20 minutes.
  6. Add the milk and turn off the heat. Stir to blend and let rest for at least 20 minutes, during which time you could cook the rice. The resting period smoothes the flavors, and you can allow the dish to sit for several hours. Reheat before serving, if necessary.
  7. Remove the bay leaves and as many cloves as possible before serving. Consistency of the sauce should be about as thick as applesauce when served.

Source: Brian Reid, DEC Western Research Lab., Palo Alto, CA. Found on the Internet.

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