Chicken Korma (updated!)
(this recipe has recently been updated | updates in bold) If you’ve been following this blog for a minute, it’s no secret that I love curries of all kinds (tagine, dahl, Thai noodle… to name a few). This one is more traditional. A Korma is a traditionally Moghul dish, which has origins in Northern India on into AFPAK. It has a base of coconut, roasted nuts, and raisins or honey, blended into a thick paste which serves as the base for a species of spiced gravy. Served over rice, with naan, or with a side of lemon arugula, it is hearty and filling and brimming with spice.
what you need
1 large chicken breast cut into chunks, marinated as you desire (e.g., lemon juice, olive oil, paprika, cayenne, thyme)
(optional) 1 can of drained chickpeas, or 1 cup of cut cauliflower, or 1-2 cups of other vegetables
1 tablespoon Ghee or sunflower oil
1/2 unsweetened coconut flakes
1/4 cup roasted nuts of choice (cashews or almonds work very well) (pro tip: toast the nuts first!)
1/4 cup golden raisins
Juice from one lemon
2 onions, sliced thinly or diced
1 small, hot chili pepper, minced with all its seeds
1 large knob of fresh ginger, minced or grated
1 knob fresh turmeric, minced or grated
2 large garlic cloves, minced or grated
3 tablespoons tomato paste
1 cup water
1 16oz can coconut milk
//spices
2 tablespoons turmeric powder
1 tablespoon red pepper flakes (to taste)
Salt (to taste)
1 teaspoon ground cloves
2 teaspoons ground cardamom
1 teaspoon ground cinnamon
2 teaspoons fennel
1 teaspoon mace
(optional) 1 tablespoon poppy seeds
1 tablespoon coriander powder
2 teaspoons cumin
//
Fresh cilantro (for topping)
Na’an, basmati rice, or simple arugula salad for serving
how to make it
First, you’re going to make the paste, which is going to serve as the base for the korma. Place the coconut, roasted nuts, poppy seeds, and golden raisins in a small grinder along with all the spices (except the fresh turmeric, ginger, and cilantro leaves). Add 3 tablespoons of water and grind until meal-y and well-combined (adding water as necessary).
Next, you will make the curry. In a large pan, heat the ghee over medium heat. Sauté the onions until fragrant (~4 minutes). Then add in the chopped chili pepper, fresh ginger, fresh turmeric, and fresh garlic. Cook for one minute more. Add the paste and continue to cook until the oils begin to separate over the top of the paste (~3-5 minutes). Add the tomato paste and stir.
Add the cup of water and the chicken chunks, stirring to combine. At this point, add in salt and a hefty amount of black pepper. Bring mixture to a low/medium simmer for ~15-20 minutes until chicken is cooked through. Stir in the lemon juice and test korma for salt, adding more if required. Add the coconut milk, stir well, and bring to a rolling boil (I usually use slightly less than 1 full can of coconut milk). Hold the boil for 5 minutes, then remove from heat. Top with fresh cilantro leaves.
//interlude. Did you know that CILANTRO and CORIANDER are the same plant??? In the U.S., “coriander” is the name for the dried, ground seeds, which you see in the ingredients list above. “Cilantro” is the name for the fresh, green leaves. In other parts of the world, both parts are referred to as “coriander.”//
Serve the korma on its own with a side of toasted na’an (see note below) or spooned over basmati rice. I also like it with a side of arugula tossed in salt and lemon juice, which adds a super fresh component to this otherwise dense, sweet dish.
Stonefire Roasted Garlic na’an is great with this (or just the plain or whole wheat versions). Cut into quarters, drizzle with olive oil, and sprinkle with sea salt and cracked black pepper. Broil in the oven on high until brown and crisp, being careful not to let it burn in the broiler. Simple as that.
