Nigel Reed wrote to All <=-
Growing up in England, I really enjoyed a good chicken korma. They're
made with coconut and I don't eat it for the spice but for the
flavo(u)r explosion and the sweetness that the coconut adds.
Moving to the US...I find it disappointing that the kormas here are
made with nuts and if they want to make it a little spicy just throw
more pepper in.
I'm looking for a good, tried and tested chicken korma that is thick
and smooth with that coconut sweetness like I used to get back in the
UK.
Anyone have a good recipe to share?
Of all of the recipes I have collected I only have seven for korma. And
only one of those uses coconut cream. All, however use yoghurt. Here are
two that appear authentic - one in this message and one in the next post.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Amu's Chicken Korma
Categories: Asian, Poultry, Vegetables, Chilies, Herbs
Yield: 4 Servings
1 lg Onion, peeled; more for
- serving
1 (2") piece ginger; peeled,
- thin sliced
4 cl Garlic; smashed, peeled
1/3 c Whole-milk plain or Greek
- style yogurt; more for
- serving
2 ts Kosher salt; more to taste
4 lb Chicken; in 10 pieces,
- skinned
+=OR==
3 lb Bone-in chicken parts;
- skinned
1/4 c Ghee or neutral oil
1 tb Ground coriander
1 Bay leaf
1 (3") cinnamon stick; snapped
- in half
3 Green cardamom pods;
- cracked
3 sm Green chilies; stemmed, more
- for serving
White bread, mayonnaise,
- paratha or steamed rice;
- for serving
Cucumber-Tomato Salad; for
- serving (opt)
Cut onion in half, trim off the root, and thinly slice
one half from root to stem. Set aside. Roughly chop the
remaining onion half and purée in a blender, adding as
little water as needed to blend until smooth. Pour into
a small bowl. Set aside.
In the same blender (no need to wash it out), purée
ginger, garlic, yogurt and kosher salt, adding as little
water as needed to blend until smooth. Pour into a large
bowl. Set aside. Pat chicken dry with paper towels, add
to bowl with yogurt purée and toss with your hands to
coat.
In a medium Dutch oven, pot or karahi over medium-high
heat, add ghee and reserved sliced onions, and cook,
stirring often, until crisp and deeply browned, about 10
to 12 minutes. (The onions will continue to brown after
removing from heat, so scoop them out of the pot when
they are a shade lighter than the desired final color.)
Leaving behind the fat, transfer to a plate with a
slotted spoon, and spread them out so they cool down
quickly and don’t clump together.
Add the onion purée, coriander, bay leaf, cinnamon
stick, cardamom pods and a big pinch of kosher salt to
remaining ghee and cook over medium-high heat, stirring
frequently, until deeply browned and aromatic, about 10
to 12 minutes.
Add chicken, scraping in all the yogurt marinade, and
stir to coat in onion paste. Reduce heat to medium-low,
cover and simmer until the chicken releases its liquid,
about 10 minutes. Partly cover, and cook, stirring
occasionally, until the chicken is falling off the bone,
the sauce is thick and creamy, and the fat breaks out of
the sauce, about 30 to 35 minutes. (You want it to be
saucy but thick. Add water a splash as a time, if
needed, while cooking.)
Add green chilies, three-fourths of the reserved
frizzled onions and more kosher salt to taste. Gently
stir to combine. Cook until fragrant, 2 to 3 minutes.
Top with remaining frizzled onions, and serve with
paratha, rice, or as a sandwich by pulling the meat off
the bone, dressing in the korma sauce, and placing
between mayonnaise-slathered sliced of untoasted bread.
Serve with Cucumber-Tomato Salad or additional raw
onion, green chile and yogurt. Leftovers can be stored
in the refrigerator for up to 3 days.
Reheat in the microwave or on the stovetop over
medium-low heat with a splash of water.
By: Sohla El-Waylly
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
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