Chicken Korma recipe

This recipe was made at the June Community Dinner with Westside Moravian Church. Try this Indian delicacy for dinner tonight.

Chicken Korma


- 4 Tbs of oil.

- 2 tsp cumin seed

- 1-inch of fresh ginger finely chopped or grated - 4 medium onions; quartered and sliced thin

- 2 lbs of boneless, skinless chicken

- 1.5 tsp turmeric

- 2 tsp salt

- 2 tsp paprika

- .5 - 1 tsp hot chile powder (e.g. cayenne)

- 1 tsp black pepper

- 3 tsp coriander

- 1 c. plain yogurt

- 2 tsp. garam masala

- .5 c heavy cream

- .5 c slivered almonds

Measure out turmeric, salt, paprika, chile powder, black pepper, and coriander. Put in small bowl and set aside. Heat oil in large pan/dutch oven. When hot, add cumin seeds. Should be hot enough for them to sizzle. Add ginger and cook for 15 seconds. Add onions. Sauté over medium-high heat until just brown. Make sure you stir. Raise heat to high. Add chicken and sauté until brown and most of the moisture is evaporated. Then add the spices you set aside. Stir for a few minutes.

Remove from heat. Then add yogurt. Removing from the heat and letting it cool just a bit helps prevent curdling. Return to heat. Bring to a boil, adding water if necessary. Reduce heat and simmer partially covered for 25—35 minutes. At the end, add garam marsala. Turn off heat. Add cream and let sit for 5 minutes. Add almonds before serving. Serve over rice.

*You can make this with lamb or most any protein. You can make this without the cream or garam marsala or almonds at the end. Adapted from recipe from Ajanta restaurant, Berkeley.

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