Recipe
Indian Chicken Korma
Prep Time: 15 min
Cook Time: 20 min
Serves: 6
This traditional fragrant Indian dish is perfect served with chapati bread or, if you prefer, over Basmati rice.
Contributed By: Poulet du Québec
Ingredients
3 tbsp (45 mL)
canola oil
6
cloves garlic, finely-chopped
2 tbsp (30 mL)
ginger, chopped
1
onion(s), chopped
3
whole cloves
3 tbsp (45 mL)
turmeric
1 tbsp (15 mL)
garam masala
1
cinnamon stick(s)
1 tbsp (15 mL)
coriander, ground
1 tbsp (15 mL)
black cardamom seeds
1 tbsp (15 mL)
paprika
1
boneless, skinless chicken breast half, cut into large cubes
6 - 8
boneless, skinless chicken thighs, cut into large cubes
2 cups (500 mL)
35% (whipping) cream
1/2 cup (125 mL)
cilantro, fresh, chopped
juice of one lemon
salt, to taste
pepper, freshly ground, to taste
1/4 cup (60 mL)
almonds, sliced, blanched
Instructions
1
In a large saucepan, sauté garlic cloves, ginger and onion in oil over medium-high heat for a few minutes without browning.
2
Add all of the spices to saucepan and cook for 2 to 3 minutes until fragrant.
3
Add the cubed chicken and stir together for a few minutes.
4
Add cream along with the salt and pepper and simmer for 10 minutes, until juices run clear or the internal temperature reaches 77°C (170°F).
5
Taste and adjust seasoning.
6
In a small, dry frying pan, cook the sliced almonds over high heat until golden, stirring with a wooden spoon. Add lemon juice and cilantro to the chicken at the last minute and serve in a shallow bowl, topped with the almonds and chapati bread on the side.