Search
  • Recipes
  • About
  • Say Hello + Sign Up
Close
Menu
Search
Close
  • Recipes
  • About
  • Say Hello + Sign Up
Menu

Kitchen Repertoire

culinary inspiration from everyday life

February 21, 2015

Chicken Korma

by Kitchen Repertoire


chicken_korma_dana_gallagher0003.jpg
chicken_korma_dana_gallagher0003.jpg

Chicken Korma

Korma is like a gateway drug to the world of Indian Cuisine.  There is just enough kick and intrigue  to leave you jonesing for more. 

  • 1/4 cup olive oil
  • 4 cloves 
  • 4 pods cardamon
  • 2 sticks cinnamon
  • 2 dried chili
  • 1 large onion, finely chopped
  • 12 curry leaves

  • 3 green chills, minced
  • 8 cloves garlic, 5 roughly chopped and 3 worked to a paste
  • 1 inch piece fresh ginger, peeled and worked to paste
  • 1 teaspoon ground turmeric
  • 1 whole chicken, about 4 pounds, cut into about 1 inch pieces (ask butcher to help you)

  • 1/2 cup sour cream
  • 3 tomatoes, roughly chopped
  • 1/2 cup coconut milk
  • 11/2 cups water
  • 1 tablespoon kosher salt
  • 1 tablespoon Garam Masala

Heat olive oil in a large heavy bottomed pot over low flame.  Add cloves, cardamon, cinnamon and dried chili and cook, stirring constantly until oil is aromatic with spices.  Add onion, curry leaves, green chili and chopped garlic.  Cooking, stirring, until onion is soft and translucent, about 5 minutes.  Stir in garlic and ginger pastes and then turmeric.  Keep cooking long enough that the spices mellow and no longer taste raw, another 5 minutes or so.

Add chicken and sour cream to the pot.  Stir and let simmer about 10 minutes.  Add tomato tomato, coconut milk and water.  Season with salt and cook another 45 minutes.  

 Stir in gram masala, cook down until sauce thickens and oil separates, another 30 minutes.  Serve with rice or Naan. 

 

Nur's Garam Masala

The large quantities of each ingredient is testament to just how much time Nur spends in the kitchen.  Keep spice blend in an airtight container and store in a cool dark place.  A jar full of this stuff makes a fabulous gift.  Hint Hint Nur - we just came to the end of ours!

  • 3 cups cumin seeds
  • 3 cups coriander seeds
  • 1 1/2 cups black pepper
  • 1/2 cup green cardamon pods
  • 1/2 cup brown cardamon pods
  • 1/3 cup cloves
  • 1/2 cup star anise
  • 1 cup bay leaves
  • 3 ounces dried chilis
  • 10 ounces cinnamon sticks

Working spice and seed by spice and seed toast ingredients in a cast iron skillet over a low flame.  Shake skillet to prevent scorching - you want a nice toasted non acrid aroma.  Remove seeds/spices from skillet and combine in large bowl.  Cool and grind to a powder.  Store spice blend as suggested above. 

 

 

 

 

 

 

 

Comment

TAGS: prop styling: Pam Morris, Propworkshop, indian food, korma, spices


  • Previous Post
    Nur's Garam Masala
  • Next Post
    Kale And Potato Soup
  • April 2020 (2)
  • March 2020 (2)
  • December 2019 (1)
  • February 2019 (1)
  • December 2018 (1)
  • October 2018 (1)
  • September 2018 (2)
  • August 2018 (2)
  • June 2018 (2)
  • May 2018 (2)
  • April 2018 (4)
  • February 2018 (3)
  • October 2017 (3)
  • September 2017 (2)
  • August 2017 (1)
  • July 2017 (4)
  • June 2017 (2)
  • May 2017 (2)
  • April 2017 (4)
  • March 2017 (5)
  • February 2017 (4)
  • January 2017 (2)
  • July 2016 (2)
  • June 2016 (3)
  • May 2016 (4)
  • April 2016 (9)
  • March 2016 (8)
  • February 2016 (8)
  • January 2016 (9)
  • December 2015 (11)
  • November 2015 (6)
  • October 2015 (7)
  • September 2015 (5)
  • August 2015 (5)
  • July 2015 (8)
  • June 2015 (7)
  • May 2015 (8)
  • April 2015 (8)
  • March 2015 (13)
  • February 2015 (10)
  • January 2015 (10)
  • December 2014 (13)
  • November 2014 (10)
  • October 2014 (14)
  • September 2014 (12)
  • August 2014 (17)
  • July 2014 (10)
  • June 2014 (13)
  • May 2014 (16)
  • April 2014 (9)
Recipes RSS

images ©Dana Gallagher 2018

 recipes ©Kitchen Repertoire 2018