Ingredients with Measurements:
- 1 lb boneless chicken, cut into bite-sized pieces
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 cup plain yogurt
- 1/2 cup heavy cream
- 1/4 cup vegetable oil
- 2 tbsp ghee
- 2 bay leaves
- 4 green cardamom pods
- 4 whole cloves
- 1 cinnamon stick
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp turmeric powder
- 1/2 tsp cayenne pepper
- 1/2 tsp garam masala
- Salt to taste
- Chopped fresh cilantro for garnish
Special equipment needed:
- Large skillet or wok
- Spice grinder or mortar and pestle
Step-by-step instructions:
1. Heat the vegetable oil and ghee in a large skillet over medium-high heat.
2. Add the bay leaves, cardamom pods, cloves, cinnamon stick, cumin seeds, and coriander seeds. Fry for 1-2 minutes until fragrant.
3. Add the onion, garlic, and ginger. Cook for 5-7 minutes until the onion is soft and translucent.
4. Add the chicken and cook for 5-7 minutes until browned on all sides.
5. In a separate bowl, whisk together the yogurt, heavy cream, turmeric powder, cayenne pepper, garam masala, and salt.
6. Pour the yogurt mixture over the chicken and stir to combine.
7. Reduce the heat to low and simmer for 20-25 minutes until the chicken is cooked through and the sauce has thickened.
8. Garnish with chopped cilantro and serve hot with rice or naan bread.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for frying the spices and browning the chicken, and low heat for simmering the curry.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Fat: 32g
Protein: 25g
Carbohydrates: 14g
Fiber: 2g
Sugar: 8g
Sodium: 450mg
Substitutions for ingredients:
- Chicken can be substituted with lamb, beef, or tofu for a vegetarian option.
- Heavy cream can be substituted with coconut cream for a dairy-free option.
- Ghee can be substituted with butter or vegetable oil.
Variations:
- Add vegetables such as potatoes, carrots, or peas to the curry for extra flavor and nutrition.
- Use different spices such as fenugreek, nutmeg, or fennel seeds for a unique flavor profile.
- Make a vegan version by using tofu or vegetables instead of chicken, and coconut cream instead of heavy cream.
Tips and tricks:
- Toasting the whole spices before frying them will enhance their flavor.
- Use bone-in chicken for a richer flavor.
- Marinate the chicken in the yogurt mixture for a few hours or overnight for extra tenderness.
Storage instructions:
Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a microwave or on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the curry in a large bowl or on a platter, garnished with chopped cilantro and accompanied by rice or naan bread.
Garnishes:
Chopped fresh cilantro, sliced green onions, or toasted coconut flakes.
Pairings:
Serve the curry with rice, naan bread, or roti. A side salad or raita (yogurt-based dip) would also complement the dish.
Suggested side dishes:
- Cucumber raita: Mix chopped cucumber, plain yogurt, and spices such as cumin and coriander for a refreshing dip.
- Mango chutney: A sweet and tangy condiment that pairs well with spicy curries.
- Basmati rice: A fragrant and fluffy rice that absorbs the flavors of the curry.
Troubleshooting advice:
- If the curry is too thick, add a splash of water or chicken broth to thin it out.
- If the curry is too spicy, add more yogurt or heavy cream to mellow out the heat.
- If the curry is too bland, adjust the seasoning with more salt or spices.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
- Store leftover curry in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Korma is a popular Indian dish that originated in the Mughal era. It is typically made with meat or vegetables cooked in a creamy sauce with spices such as cardamom, cloves, and cinnamon.
Flavor profiles:
Korma curry is creamy, spicy, and aromatic, with a blend of warm spices such as cumin, coriander, and garam masala.
Serving suggestions:
Serve the curry in a large bowl or on a platter, garnished with chopped cilantro and accompanied by rice or naan bread.
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Region: Indian