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Chicken Korma

Ingredients :

  • 1 1/2-inch piece of fresh ginger, peeled and coarsely chopped
  • 6-cloves garlic, coarsely minced
  • 6-tbsp vegetable oil
  • 3-bay leaves
  • 1-2-inch stick cinnamon
  • 8-cardamom pods
  • 4-whole cloves
  • 1/4-tsp black cumin seeds (or ordinary cumin seeds)
  • 1-small onion, finely chopped
  • 1-tbsp ground coriander
  • 1-tbsp ground cumin
  • 3 canned plum tomatoes, chopped
  • 3-lbs chicken pieces, skinned
  • 1-tsp cayenne pepper
  • 3/4-tsp salt
  • 3-tbsp heavy whipping cream

Directions :

Add the ginger, garlic and 3 tbsp of water to an electric blender & turn into a smooth paste

Heat the oil in a wide frying pan or sauté pan until very hot over high heat

Add the bay leaves, cinnamon, cardamom pods, cloves and cumin seeds; stir

Add in the onion and stir for about 3 minutes or until onion browns slightly

Take the paste from the blender and add to the pan along with the ground coriander and the ground cumin; fry for one minute

Add in the tomatoes and fry for 1 minute

Add in the chicken, cayenne, salt and 1-cup of water; bring to a boil

Cover and turn heat to medium; cook for 15 minutes, turning the chicken pieces occasionally

Remove the cover and add the cream

Cook on high heat for another 7-8 minutes or until the sauce has thickened, stirring gently

Serve

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