CHICKEN KORMA

It's no lie that I love chicken, in all its form and glory, whether fried stewed or even baked, I could eat, eeeeat chicken all day 'er day! I had lamb korma at one time at the Radisson Blu Larder Restaurant in Nairobi and I knew I had got try out the recipe with chicken, hence today's delicious recipe was born...a few months later but oh, well, it's here!  Chicken Korma has so many varieties that you can decide to make it your own, if you love more heat then just add more spices and green chilies. I like my curries a little milder so I skipped the green chilies, which did not take away from the tastiness of the dish. I promise you the aroma that was coming out of my kitchen as I made this dish was just heavenly! This chicken Korma is nutty, creamy and oh so decadent that you can literally down a whole bowl all by yourself, without any accompaniment. Don't take my word for it, you simply must try this  chicken korma dish. Have it your way!

INGREDIENTS

MARINADE
1/2 kg Boneless Skinless Chicken Breast
1/8 Teaspoon Turmeric
3 Tablespoons Plain Yoghurt
1 Tablespoon Ginger Garlic Paste
3/4 Teaspoon Garam Marsala
1 Teaspoon Red Chili Powder
1/2 Teaspoon Black Pepper
1/8 Teaspoon Salt

CHICKEN KORMA GRAVY
2 Bay Leaves
1/4 Cup Water
4 Garlic Cloves
3/4 Teaspoon Garam Marsala
2 Cinnamon Sticks
1/2 Teaspoon Whole Cloves
1/2 Teaspoon Coriander
1/4 Teaspoon Red Chilli Powder
1/8 Teaspoon Salt
3 Tablespoons Fresh Cilantro

PASTE
4 Tablespoons Plain Yoghurt
3 Cardamons
1 Cup Onion
2 Tablespoons Oil

METHOD

Add chicken to medium bowl, pour in plain yoghurt, add ginger garlic paste, turmeric, salt, red chilli powder, garam Marsala and black paper 

Mix thoroughly with your hands until all the chicken is fully coated with the marinade mixture. Cover with cling film and set aside for 30 minutes but is best left marinating overnight

Heat pan with oil, add onions and cardamon, fry until golden brown. Add the cashew nuts and cook a few seconds. Set aside on a plate to cool completely. Once cooled add in a blender jar, add yoghurt and blend until a smooth paste forms. Set aside

In the same pan you fried the onions, add oil then sautée bay leaf, whole cardamom, cinnamon sticks and whole cloves for a few minutes

Add into the pan the marinated chicken

Fry the chicken until there is no more smell of the raw garlic ginger paste

Add in the onion yoghurt paste that you blended 

Add the coriander, garam masala, salt and red chili powder

Pour 1 cup water, cover and let the chicken cook on low heat until the chicken is cooked through, tender and the gravy has reduced to your desired consistency

Garnish the chicken korma with freshly chopped cilantro and serve with rice, chapati or even Naan bread

CHICKEN KORMA

Recipe by Mulunga Alukwe

Prep time: 01 Hour
Cook time: 45 Minutes
Total time: 1hr 45mins
Yield: 4 Servings
Ingredients

• 1/2 kg Chicken Breasts
• 1/8 Teaspoon Turmeric
• 3 Tablespoons Plain Yoghurt
• 1 Tablespoon Ginger Garlic Paste
• 3/4 Teaspoon Garam Marsala
• 1 Teaspoon Red Chili Powder
• 1/2 Teaspoon Black Pepper
• 1/8 Teaspoon Salt
• 2 Bay Leaf
• 1/4 Cup Water
• 4 Garlic Cloves
• 3/4 Teaspoon Garam Marsala
• 2 Cinnamon Sticks
• 1/2 Teaspoon Whole Cloves
• 1/2 Teaspoon Coriander
• 1/4 Teaspoon Red Chili Powder
• 1/8 Teaspoon Salt
• 3 Tablespoons Fresh Cilantro
• 4 Tablespoons Plain Yoghurt
• 3 Cardamoms
• 1 Cup Onions
• 2 Tablespoons Vegetable Oil

Cooking Directions

1. Add chicken to medium bowl, pour in plain yoghurt, add ginger garlic paste, turmeric, salt, red chili powder, garam Marsala and black paper. Mix thoroughly with your hands until all the chicken is fully coated with the marinade mixture. Cover with cling film and set aside for 30 minutes but is best left marinating overnight
2. Heat pan with oil, add onions and cardamon, fry until golden brown. Add the cashew nuts and cook a few seconds. Set aside on a plate to cool completely. Once cooled add in a blender jar, add yoghurt and blend until a smooth paste forms. Set aside
3. In the same pan you fried the onions, add oil then sauté bay leaf, whole cardamom, cinnamon sticks and whole cloves for a few minutes. Add into the pan the marinated chicken
4. Fry the chicken until there is no more smell of the raw garlic ginger paste. Add in the onion yoghurt paste that you blended. Add the coriander, garam marsala, salt and red chili powder
5. Pour 1 cup water, cover and let the chicken cook on low heat until the chicken is cooked through, tender and the gravy has reduced to your desired consistency
6. Garnish the chicken korma with freshly chopped cilantro and serve with rice, chapati or even Naan bread