Chicken Korma
5 portions
70mWorking with spices can be tricky because quality and technique can have such a huge influence. Spices are far more intense when fresh, and heat can change their character drastically. Since Indian cooking is so dependent on spices, it helps to pick a dish and adjust it to the techniques you use, the products you have available, and of course your own tastes. This is a good beginner chicken korma that uses easily available ingredients.
What you will need
1 Red Onion
2 cloves Garlic
1" Fresh Ginger
2 Tbsp Unsalted Butter
1/2 tsp Cayenne
1/2 tsp Garam Masala
2 lb Chicken Thighs
1 stick Cinnamon
4 Cloves
6 oz. Plain Yogurt
1/2 cup Water
1/2 bunch Cilantro
1 package Naan or Regular Flatbread
(Nutritional facts 250 calories, 16.93 g fat, 11.42 g carbohydrates, 13.28 g protein, 63 mg cholesterol, 600 mg sodium)How to cook
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Remove stem and root tips and halve red onion through the sliced ends. Remove the outer peel and slice thin.
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Peel garlic cloves and chop or grate to a fine paste.
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Peel ginger with a spoon and grate or chop to a fine paste.
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Melt the butter in a large pot over medium-low heat.
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Add the red onion and cook, stirring frequently, until tender and caramelized.
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Add the cayenne. If you're okay with some heat, double the cayenne. I like to use a full tsp, but if your cayenne is fresh, a full teaspoon can make for quite an experience.
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Add the garam masala. At this point, you can continue cooking for a bit, maybe 3-4 minutes, to let those spices really open up in the heat.
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Stir in the grated ginger.
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Stir in the crushed garlic and toast briefly, just until the aroma of garlic and ginger hits you.
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Slide the onion and spices to one side of the pan and add the chicken thighs, skin-side down. Make sure the heat is around medium or medium-low. You want to get the chicken skin browned, and this will take 4-5 minutes, but you don't want to burn the onion. Check frequently and give it a little stir. Once the chicken thighs are browned on the bottom, flip them over and move to the next step.
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Toss in the cinnamon stick.
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Toss in the cloves.
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Stir in the yogurt.
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Stir in the water and bring the broth to a gentle simmer.
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Cover and simmer gently for about 30 minutes. Feel free to go longer. As the chicken is cooked through, it is ready to eat, but a longer cooking time or leaving this dish to sit in the fridge overnight will improve the flavor.
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Serve with rice or naan and garnish with cilantro.
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