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