Ingredients
For a “Global Curry Collaboration” I wanted to show the masses that no two curries are the same! While they have a curry powder in West Indian cooking, in traditional Pakistani and Indian cuisine, there is no “curry powder” per se, but different levels and amounts of spices for different dishes. Below is a chicken korma recipe I really enjoyed making because of the creaminess and spiciness together. It is also a very straightforward and fast recipe once you get everything you need out. It tok about 30 minutes from beginning to end, and a great weeknight meal to serve with paratha or white aromatic rice.
Ingredients
- 1/4 cup vegetable oil or neutral oil
- 1/2 large brown onion large brown onion, sliced
- 3 whole cloves
- 3 green cardamom pods, whole
- 3 whole black pepper
- 1 inch cinnamon
- 1 lb chicken, fat removed, cut into bite-size pieces
- 1 tbsn garlic minced or crushed
- 1 tspn ginger crushed
- 1/2 tsp ground coriander
- 1 tspn ground cumin
- 1/4 tspn turmeric
- 1/2 tspn chilli powder
- 1/2 tomato, finely chopped
- 1 tbsn ground almonds or almond meal/flour
- 1/4 mix of water and heavy cream/milk
- salt (I use 1 3/4 tspn) and freshly ground pepper (1/2 tspn)
- chopped coriander (to garnish) (optional)
- blanched almonds (to garnish) (optional)
Steps
- Heat the oil in a pot. Once hot (3-4 minutes), fry the onion, cloves, cardamom pods, black pepper pods, for a 3-4 minutes until the onion begins to soften and light golden brown in color.
- Add the chicken, garlic and ginger and cook together for 3-4 minutes
- Add all the remaining spices and 1 tspn salt, and cook together for 2-3 minutes.
- Add the chopped tomato to fry together for 2-3 minutes, followed by milk mixture, and ground almonds.
- Cover and Cook for about 10 minutes until oil separates.
- Open and add garam masala, and taste for salt content (add about 1/4 tspn at a time)
- Serve hot, and garnish with blanched almonds and chopped coriander.
Visuals for some of the steps that might be helpful:
