Chicken Korma

K grew up with Jasmine rice, but he also loves Basmati rice. Partly because of one of our favorite restaurants, but also because it’s different. It’s really simple to make, so if I find a recipe that uses it, I am ok with it, even though that means I go without our rice cooker. I am sure you can use the rice cooker, but I haven’t wanted to mess with a good method! Well, this time I decided to mess with “the method” a little bit. Instead of just plain Basmati rice, I added some turmeric and curry powder when I added the rice to the boiling water. This turned the rice a pretty yellow color, and it tasted really good with the main course. It makes me think about what I should try next time, or what I could add to Jasmine rice!

IMG_9301

This is another one of those “looks like it is complicated but isn’t” recipes. I had to buy yogurt for it, but I already had everything else. The yogurt helps smooth out the spices in this dish, so it becomes a creamy comfort food meal that can be cooked easily on a weeknight.

IMG_9300

 

This was from adding the spices to the rice:

IMG_9288

Directions for Chicken Korma

Adapted from Appetite for China

  • 1 cup diced onion
  • Oil
  • 2 cups sliced mushrooms
  • Salt and pepper
  • 1/4 cup slivered almonds
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1-2 pounds chicken thighs, chopped into bite-sized pieces
  • 4 garlic cloves, minced
  • 1 teaspoon minced ginger
  • 1.5 cups plain yogurt
  • 1 Tablespoon brown sugar
  • 1 dried bay leaf, crumbled into tiny pieces so there aren’t any sharp edges
  • 1/4 cup chopped cilantro

Begin by sauteing the onion in some oil in a Dutch oven over medium-low heat. After a few minutes when the onion begins to brown, add the mushrooms along with some salt and pepper.

IMG_9290

Continue to cook until the mushrooms are nicely browned.

Mix together the almonds, cumin, coriander, curry powder, chili powder, paprika, cinnamon, and cloves.

IMG_9289

Add the chicken and almond mixture to the Dutch oven, stirring to lightly brown the sides of the chicken.

IMG_9293

Add the garlic and ginger, stirring for a minute. Then, add the almond mixture. After 1 minute when the chicken is no longer pink on the edges, add the yogurt, brown sugar, and the bay leaf.

IMG_9295

Simmer and stir the mixture, cooking until the chicken is cooked through.

IMG_9297

Stir the cilantro in at the end. You can also add more seasoning if needed.

IMG_9298

 

IMG_9299

Directions for Chicken Korma (without pictures)

Adapted from Appetite for China

  • 1 cup diced onion
  • Oil
  • 2 cups sliced mushrooms
  • Salt and pepper
  • 1/4 cup slivered almonds
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1-2 pounds chicken thighs, chopped into bite-sized pieces
  • 4 garlic cloves, minced
  • 1 teaspoon minced ginger
  • 1.5 cups plain yogurt
  • 1 Tablespoon brown sugar
  • 1 dried bay leaf, crumbled into tiny pieces so there aren’t any sharp edges
  • 1/4 cup chopped cilantro

Begin by sauteing the onion in some oil in a Dutch oven over medium-low heat. After a few minutes when the onion begins to brown, add the mushrooms along with some salt and pepper. Continue to cook until the mushrooms are nicely browned.

Mix together the almonds, cumin, coriander, curry powder, chili powder, paprika, cinnamon, and cloves. Add the chicken and almond mixture to the Dutch oven, stirring to lightly brown the sides of the chicken. Add the garlic and ginger, stirring for a minute. Then, add the almond mixture. After 1 minute when the chicken is no longer pink on the edges, add the yogurt, brown sugar, and the bay leaf. Simmer and stir the mixture, cooking until the chicken is cooked through. Stir the cilantro in at the end. You can also add more seasoning if needed.

Advertisements

4 thoughts on “Chicken Korma

  1. This looks really good, I’ve never had korma with mushrooms and I bet the almond pairs really nicely! Now I am really excited for Friday, I love that you’re exploring more Indian! And the spiced rice looks delicious too!!

    I always wondered if you could use bay leaf as a spice like that. Cue the more you know rainbow 😀

  2. Pingback: Tandoori-Style Chicken Thighs with a Yogurt Dressing | fudgingahead

  3. Pingback: Cardamom Chicken | fudgingahead

Share Your Thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s