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Chicken Kormaby Marcelo B in Rouxbe Certified Marinated chicken thighs slowly cooked in typical Indian spices.
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Step 1: Marinating the Chicken
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Grate the ginger and mix with the yogurt. Sprinkle the chicken pieces with the salt on both sides. Slather the chicken with the yogurt mixture and marinate in the fridge overnight.
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Step 2: Sweating the Onions
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In a large dutch oven over medium low heat sweat the onions until translucent and golden.
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Step 3: Preparing the Rest of your Mise en Place
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Soak the chilies in hot water until softened.
In a mortar and pestle, grind the cloves, then the cardamom seeds. Remove and mix the rest of the spices together in a small bowl. Set aside. Grind the almonds in a small food processor and set aside.
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Step 4: Finishing the Dish
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Once the onions are golden brown, remove them from the pot with a slotted spoon. Add the ghee and fry the spices for about 30 seconds, or just until fragrant. Add the chicken. Turn the heat to medium and cook for about 5 minutes, coating with the spices. Add the blended paste. Cook for about 5 more minutes, then add the reserved onions, salt, chicken stock and coconut. Bring to a boil, then turn down the heat and simmer for about 10 minutes. Add the ground almonds and cook for 15 minutes to thicken. Taste for seasoning then serve with basmati rice. Chop cilantro to garnish the plate.
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Notes
Marinate the chicken for at least 6 hours, preferably overnight.
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Comments
This recipe is what I love about Indian food, although I found the steps involved in creating the dish time consuming (it took me a lot longer than 1 hr. 40 minutes) it was worth the final result. What about increasing the number of chicken thighs and adjusting the ingredients accordingly, and freezing the left-overs? ,then we can enjoy this meal more than once!
I also ran into a problem with the grated coconut because the one I purchased was rotten, so I substituted coconut milk?
Also, what would you recommend serving this dish with other than basmati rice?
I'm glad you liked this recipe and thanks for trying it out. I agree, I could have added a few more chicken thighs - even without adjusting the other ingredients. We like a lot of sauce, so we didn't mind.
I have also heard that curries like this freeze well, but I never have enough leftovers to try that out! It's good to know you got great results by substituting coconut milk. Aside from another Indian dish, I would serve naan bread with it - we like our carbs. Maybe someone out there has a great naan recipe they'd like to share.
Your recipe for chicken korma sounds delish - i'll try it this week.
I got this recipe for naan bread which I find particularly good, even more when grilled right over the BBQ flame (especially with charcoal):
1. 1tb yeast, 1tb sugar, 1tb warm water: mix and rest for 5 minutes in a mixer bowl
2. combine to your mix: 2 tb sugar, 1 egg, 3 tb milk, 2 teaspoon salt, 1tb veg. oil, and 2 to 3 cups of unbleached flour (more if regular white flour). Add you flour gradually until you get a 'ball-like' result. Add a little water if you find your mix gets too dry.
3. Kneed by hand & flour lightly; rest in bowl that has been lightly oiled, cover and let rest for about 1 1/2 hour.
4. Punch dough down and separate into 2" diameter balls, cover and rest in another lightly oiled dish with a little flour for about 20 more minutes
5. roll down each ball with ra olling pin, stretch by hand and grill until golden brown
6. brush with some metled butter and sprinkle toasted sesame seeds.
Rouxbe Central here. Why not enter your recipe into our test kitchen... Who know's you might win a knife?
Hi Patrick, Thanks for sharing the recipe. Will give it a try soon.