recipes:main_dish:poultry:chicken_korma_ii
Table of Contents
Chicken Korma
This is the one that Eliz says is restaurant-quality.
Ingredients
- 2-3 large onions, chopped roughly
- 1 pound roasted, unsalted cashews (or salted and cut down salt later)
- 6-7 pounds chicken breast or tenders or thighs, cut into 1 inch cubes
- coconut oil or other oil for frying
- garlic
- chicken broth
- ginger
- black pepper
- hing
- fennel seed
- cumin
- coriander
- turmeric
- garam masala
- crushed tomatoes
- worcestershire sauce
Method
- Cover cashews with water, Let sit at least 2 hours.
- Cut chicken into 1 inch cubes. Place in a steel bowl and mix with garlic, ginger, black
pepper, coriander, turmeric, hing and crushed tomato. Let it all sit while you do the next bits.
- Fry chopped onions with some salt until significant color appears; you can let it go all the way to caramelized, but it's not necessary.
- Drain the cashews, and cover with chicken broth. Blend the cashews, the broth, and the caramelized onions until smooth. If it's too much like a paste, add more chicken broth.
- In a big pot, heat coconut oil for frying. Working in batches, cook chicken pieces one layer deep until the outside is cooked; don't cook all the way through. When the last batch is colored nicely, put the rest of the chicken in and the cashew-onion-broth liquid.
- Turn the heat down to medium and stir. Time to add remaining spices and flavors and adjust until you want to drink down the sauce.
- Turn the heat down to low or off and cover, depending on serving time.
recipes/main_dish/poultry/chicken_korma_ii.txt · Last modified: 2022/10/23 10:04 by admin