Katrien‘s Chicken Korma

INGREDIENTS

PRODUCE

• 1 yellow onion, diced

• 4 crushed garlic cloves

• 2 tbsp fresh grated ginger

• 1 bunch cilantro

DAIRY

• 1/4 cup of plain greek yogurt 

• 1/2 cups of pouring cream (optional)

MEAT

• 10 pieces of chicken thighs & drumsticks (alternatively, you can also use 1 1/2 pounds of stew lamb or stew beef)

PANTRY

• 1 1/4 cup chicken stock

• 2 tbsp lemon juice

• 2 cinnamon sticks

• 2 bay leaves

• Vegetable oil

• 1 tsp cardamom seeds

• 2 tbsp curry powder or masala

• 2 tbsp white and/or black mustard seeds

• The tip of a chili; add more for more spice

• 1/4 cup of water

• 1/2 cups raisins

• 1/2 cups slivered almonds

• Salt to taste

• Basmati rice, cooked

DIRECTIONS

• Mix chicken, chicken stock, lemon juice, cinnamon sticks, and bay leaves and cook on the stovetop over medium heat for 30 minutes.

• Fry the onion in vegetable oil until translucent and add to meat mixture; continue to simmer over low heat.

• In the meantime, mix the cardamom seeds, curry powder, mustard seeds, garlic, ginger, chili, and water in a small bowl to form a paste and add to the pot of meat.

• Add yogurt and cook for another 30-45 minutes.

• Add the raisins, almonds, and cream and continue to simmer at a low heat for 15 minutes. Add salt if needed.

• Serve korma on a large flat dish, garnishing with more slivered almonds, yogurt, and fresh cilantro. Best enjoyed with basmati rice.

Submitted by the Columbia Heights Community