CHICKEN KORMA

                                                                                                                                                                       

 

 

 

Ingredients:

• 1 (2 1/2 pound) cut-up chicken
• 2 cups yogurt
• 3 cloves garlic
• 2 medium onions, chopped
• 1 tsp paprika
• 2 tsp fresh ginger, chopped
• 2 tsp peanut or sunflower oil
• 2 tsp ground coriander
• 1/2 tsp ground chili
• 1 tsp cumin
• Seeds of 2 peeled cardamom pod
• 1 tsp poppy seed
• 1 tsp turmeric
• 1 bay leaf
• 2 tbsp fresh coriander, chopped

How to make chicken korma:

• Place chicken in bowl and marinate in yogurt, 1 clove garlic, half an onion, paprika, ginger, salt and pepper for a few hours.
• Heat oil in large heavy casserole; gently sauté remaining onion and garlic for 1 minute. Remove and set aside.
• Add to casserole the coriander, chili, cumin, cardamom seeds, poppy seed and turmeric. Fry for a few minutes. Add the chicken. Pour enough water to cover and add remaining marinade.
• Add onion and garlic with bay leaf. Simmer 45 minutes or until chicken is tender. Sprinkle the chicken korma with fresh coriander and serve.