Receta Chicken Korma Curry
Wanting to make something new for dinner last week, I decided I wanted to make a Korma curry. I picked the first (read: simplest) recipe I could find and went from there. But something wasn't right.
The recipe just called for everything to be dumped into the pot. Nothing in a particular order, no browning the chicken or the onions separately, etc. Obviously preparing an actual recipe for the blog was going to be fun, since I'd only be using the original recipe as a guide for ingredients.
But there were still problems. When the curry was about half-cooked, something was off. It was the colour. It was a pasty grey and looked gross. As in those disastrous chicken meatballs from 1998 that Katie still teases me about, but worse (I used 11 chicken legs) so imagine a bunch of chicken legs in a pot filled with wet spackle.
I looked up a few more complex recipes and figured out what the problem was. No tomatoes to give it an appetizing look (and taste). Fortunately, a bottle of Sarafina's homemade tomato sauce fit the bill and saved the meal.
- Chicken Korma
- 3 tbsp oil
- 8 Chicken pieces (thighs, legs, breast)
- 1 tbsp oil
- 1 cup finely chopped onion
- 2 tbsp garlic
- 2 tbsp ginger
- 6 cardamom pods
- 4 cinnamon sticks
- 1 cup tomato sauce
- 1 cup yogurt
- 1 tsp salt
- 1 tbsp lemon juice
- 1/4 cup raisins
Heat the oil in a dutch oven and brown the chicken in batches for 3 minutes per side and set aside.
Add another tablespoon of oil to the pot and fry the onions for 2-3 minutes, scraping any chicken from the bottom of the pot.
Add the garlic and ginger and fry for another 2 minutes.
Add the cardamom, cinnamon, tomato sauce and yogurt and stir.
Add the chicken back and bring to a boil.
Simmer on medium-low for 30 minutes, stirring occasionally.
Reduce to low, add lemon juice and raisins and let simmer for another 10 minutes.
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen