Chicken Korma
Indian Korma from scratch
Ingredients
Chicken Marinade
- 3 lbs boneless skinless chicken breasts
- 2 tsp extra virgin olive oil
- 2 tsp garam masala
- 2 tsp curry powder
- ½ tsp salt
- ½ tsp freshly ground black pepper
The Sauce
- 2 white onions peeled and cut into quarters
- 6 cloves garlic peeled
- 4 tsp curry powder
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp ground coriander seed
- ½ tsp cinnamon
- ½ tsp cumin
- ¼ tsp ground cardamom
- ⅛ tsp freshly grated nutmeg
- 3 Tbsp extra virgin olive oil
- 3 large tomatoes diced small
- 1 Tbsp freshly grated ginger root
- ½ cup ground raw almonds
- 1 cup unsweetened canned coconut milk
- 1 ½ cups plain low-fat yogurt
- ½ a small red chili de-seeded and minced
- 1 Tbsp brown sugar packed
Instructions
- 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 korma 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 nutmeg) 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 a 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.
- Serve with steamed basmati rice and/or naan