Bangledeshi Style Chicken Korma Recipes
BANGLEDESHI STYLE CHICKEN KORMA
This is an Asian curry that has developed amazing layers of flavor, but without a lot of heat. I used a spice grinder to grind up chopped almonds for this. The original recipe was found on Food 52 and submitted by onetribegourmet. Serve with rice. It is not as intimidating as it sounds.
Provided by threeovens
Categories Curries
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Combine yogurt, ginger, and garlic; add chicken and marinate for one hour, up to a day.
- Heat the ghee and oil in saucepan set over medium heat; add onions and saute until they begin to caramelize.
- Stir in cinnamon, cardamom, and the bay leaf; add marinated chicken and season with salt.
- Increase the heat to medium high; the heat will create a sauce from the marinade.
- Cook, stirring often to prevent sticking and/or browning, for 10 minutes.
- Slowly drizzle in the boiling water until the chicken is nearly submerged (the amount of liquid given off will vary according to your particular chicken).
- Bring to a boil, then reduce heat to maintain a simmer, cover, and cook for 20 to 30 minutes.
- Stir in the lemon juice, ground almonds, sugar, raisins, and green chilies; cover and cook another 5 minutes to meld the flavors.
- Garnish with slivered almonds, more raisins (if desired), and crispy shallots.
Nutrition Facts : Calories 429.2, Fat 27.4, SaturatedFat 7.8, Cholesterol 150.4, Sodium 740.1, Carbohydrate 9.5, Fiber 1, Sugar 4.9, Protein 35.3
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- Heat the oil over medium-high heat, in a large skillet with a lid. When it is very hot, but not smoking, add the bay leaves, cinnamon, and cardamom pods. Cook, stirring, for about 30 seconds, until the spices start to sizzle. Add the chopped onions and cook, stirring, for 2-3 minutes, until the onions just start to brown around the edges. Add the chicken pieces and stir-fry for 3-4 minutes, until chicken is no longer pink and has started to brown a bit. Add garlic and ginger and stir-fry for two minutes more. Add Jalapeños and yogurt/water/salt mixture. Lower heat and simmer, stirring, for a minute or so. Cover skillet and cook at a gentle simmer for 8 minutes. Remove cover and add the remaining 1/2 cup of yogurt, heating and stirring gently for about a minute. Serve korma with steamed white rice. Garnish with cilantro, parsley or toasted slivered almonds.
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