This is such good Indian food!
Whether you’re a fan of Aziz or not, his mom makes a wicked chicken korma. This gem came in a David Chang’s Lucky Peach email/website, and I’m sure glad it did.
It’s pretty easy to make, so don’t let the long list of ingredients put you off. Just serve with basmati rice.
What you’ll need:
***Before you start, please note that the chicken needs to marinade in the yogurt concoction overnight before cooking.
- 2 lbs skinless chicken, preferably dark meat, cut into 2″ pieces
- salt and pepper, to taste
- 1t turmeric powder
- 3 cloves garlic, pounded into paste
- 1/2 C yogurt
- 1-inch piece ginger, finely chopped
- 2T vegetable oil
- 1 medium onion, chopped
- 2–3 green chilies, seeded if desired
- 1t garam masala
- 1t ground coriander
- 1t ground fennel
- 1/2 C cashews
- 1/2 C cilantro leaves
Just serve with rice or naan for a complete meal.
How to make it:
In a large bowl or plastic bag, combine the chicken pieces, salt, pepper, turmeric powder, ginger, garlic paste, and yogurt. Marinate in the refrigerator overnight.
When you are ready to cook, heat the oil in a large sauté pan over medium heat. Sauté the onion and chilies with the garam masala until fragrant and brown, about 10 minutes. Add the marinated chicken, and fry for about 10 minutes.
In the meantime, grind the coriander and fennel with the cashews and cilantro leaves in a small food processor or mortar and pestle. Add this mixture to the chicken, and cook until the chicken is cooked through, about 40 minutes. You will see the oil rise to the top of the mixture and it will smell awesome with all of the spices.
This close-up gives you an idea of the consistency of the curry sauce.
Basmati rice with some cilantro is the perfect accompaniment to the korma.
One more close-up, just for good measure.
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