This version of Chicken Korma uses a green cillantro based sauce. It also uses powdered cashew as a thickener– a trick I learned from a master chef of the Taj chain of restaurants in India. Lots of mughlai cooking use nuts as a gravy base. Makes a very rich, exotic gravy.
Here is the recipe.
Green Chicken Korma
1.5 lb chicken breast/thigh– cubed to 2” pieces
2 Tablespoons cooking oil.
½ onion – thinly sliced
2-3 tablespoon powdered cashew nuts
To make marinade
*½ cup Greek Yogurt
*2 tablespoon Green Paste
*1 tablespoon Tikka Masala
*½ tablespoon Garam Masala
*½ teaspoon tumeric
*Juice of half lemon
*Salt
(* mix above ingredients- marinate chicken. For best results cover and refrigerate for 2 hours or overnight)
Take heavy bottom pot (with cover). Heat oil – add sliced onion – fry till light brown- add marinated chicken. Cover and cook on low till chicken is done. Stir in powdered cashew. Wait till gravy thickens and oil separates. Serve with rice or Naan bread.
Green Korma Paste (Handy Freezer favorite-keeps for weeks)
2 cups (packed) chopped fresh cillantro
8-10 plump cloves garlic
8-10 (very hot) Thai Green Chillies
2” piece of ginger
3/4 cup cooking oil
1 lemon
(Put in blender- make smooth paste. Freeze. I freeze mine in small portion containers.)
3 comments:
Awesome dish! We have tried countless times to make our curry without using curry paste in a jar. And always failed. Not this time! :) :) :)
Michelle H. sent in her feedback via email:
"This was a great and easy dish to make. Very tasty. I made it last night for my husband and two children (ages 12 and 10 and not very adventurous eaters). THEY LOVED IT!
The prep was easy and it was low fat, nutritious meal. Not only is this one a repeat, but I'd like to try others"
-Michelle
From Tom & Michelle Vezey via email
Hi Shona,
Tom & I just finished the Green Korma Curry and we give it a thumbs up! It was very flavorful, looked appetizing and maybe could have been a little more saucy to serve with my rice.But if I had Naan bread the texture would have been good. I think chopping the onion would look better. My onion looked a little stringy. It was easy to make and directions were easy to follow. I liked having it marinade all day and ready to cook.The spice level was just right for me. Tom said it could be just a little more spicy but not much. He usually likes it a little hot.
I would definitely make this again. Thanks for the chance to try this wonderful meal.
Michele & Tom
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