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  Recipe Home » Poultry » CHICKEN KORMA
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  CHICKEN KORMA
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 230
Ingredients:
4 chicken breast halves, boned
1/2 C. safflower oil
1/4 C. butter, clarified
6 medium yellow onions
3 cloves garlic, fresh
1-1/2 tsp. ginger
20 cloves, whole
12 green cardamom seeds, whole, cracked or 2 tsp. ground cardamom
5 bay leaves
1 tsp. salt
1-1/2 tsp. coriander (ground)
1/2 tsp. cayenne pepper
8 oz. yogurt, plain
1/2 C. water
1/2 C. milk
Instructions:
Cut the chicken breasts into bite-size pieces and set aside. Peel the onions and chop them fine. You should have about 3 C. of onion. Mince the garlic and add to the bowl of chopped onions. In a big fry-pan that has a lid, heat the butter and oil, then sauté the onions and garlic for about 10 minutes, until the first hint of browning. Use medium-high heat. Crack the cardamom seeds between your fingers, just to get the shell open. Add them to the pan. Add the ginger, cloves, bay leaves and salt. Sauté until the onions are nice and brown, about 5 more minutes. Mix the coriander and red pepper with the yogurt. Add the yogurt to the fry-pan, stirring as you pour, slowly enough that the onion doesn't stop bubbling. It could take several minutes to do this, depending on the diameter of your fry-pan. When the last of the yogurt dries up, add the chicken pieces and brown them. Add 1/2 C. water, reduce heat, cover and simmer for 20 minutes. Stir in the milk and turn off the heat. It needs to sit a few minutes to let the flavors blend. The longer you let it sit after cooking, the better it will taste (up to several hours). While the chicken is sitting, cook some rice. Fish out the bay leaves and as many of the whole cloves, before serving. Check to make sure it is moist enough (it should have the consistency of applesauce). Reheat over low heat. Serve.
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