Chicken Korma

Recipe Ingredients

2 tablespoons	30ml	Coriander powder - (heaping)
1/2 teaspoon	2.5ml	Kashmiri red chili powder
12		Garlic cloves - peeled
1 1/2 oz	42g	Fresh ginger - peeled, minced
2 oz	56g	Onions - sliced (large)
3 tablespoons	45ml	Sunflower-seed oil
8		Brown cardamom seeds
20		Black peppercorns
10		Whole cloves
1 teaspoon	5ml	Brown cumin seed
1 teaspoon	5ml	Poppy seeds (khus-khus)
8		Green cardamom seeds
2 lbs	908g / 32oz	Boned skinless chicken - cut 3" pieces
1		Cinnamon - (1" long) - roughly ground
3/4 cup	177ml	Whole-milk plain yogurt - plus
1 tablespoon	15ml	Whole-milk plain yogurt
1 teaspoon	5ml	Salt
1		Saffron

Recipe Instructions

Step One: Place coriander powder, chili powder, garlic, ginger and 3 cups of sliced onion in a food processor. Grind to a fine paste. Set aside.

Step Two: In nonstick frying pan heat 1 tablespoon of oil. When oil is hot, in quick succession add 1/4 cup onion, 4 brown cardamom seeds, 10 black peppercorns, 5 cloves, 1/2 teaspoon brown cumin, 1/2 teaspoon khus-khus and 4 green cardamom seeds and stir-fry, stirring often. When onion turns golden brown, about 1 minute, remove pan from heat. Using 1 tablespoon water, grind ingredients in pan into a very fine paste. Set aside.

Step Three: In nonstick frying pan, heat 1 tablespoon oil and stir-fry the chicken pieces until golden brown, about 3 to 5 minutes. Remove from heat and set aside.

In a nonstick pan, heat 1 tablespoon oil and in quick succession add the remaining cardamom seeds, black peppercorns, cloves, cumin, cinnamon and remaining onions. Stir-fry until the onion slices are brown, about 5 minutes.

Add coriander paste from Step One, chicken, yogurt and salt and stir-fry for 5 minutes. When water from yogurt begins to dry, add 1/4 cup water and bring to boil. Cover pan and cook on low heat for about 20 minutes, or until the chicken is well-done.

Remove cover and continue stir-frying on low heat until the water evaporates and oil starts to ooze out, about 5 to 10 minutes.

Add ground paste from Step Two and one cup of water. Add the saffron. Cover the pan and simmer on low heat for 10 minutes.

This recipe yields 8 to 10 servings as part of an Indian meal.

Source:
The Los Angeles Times, 05-11-2003

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