Chicken Korma

INGREDIENTS

 

Makes 4–5 servings

• 2 lbs skinless chicken, preferably dark meat, cut into 2" pieces
• + salt and pepper, to taste
• 1 t turmeric powder
• 3 cloves garlic, pounded into paste
• 1/2 C yogurt
• 1 1" piece ginger, finely chopped
• 2 T vegetable oil
• 1 medium onion, chopped
• 2–3 green chilies, seeded if desired
• 1 t garam masala
• 1 t ground coriander
• 1 t ground fennel
• 1/2 C cashews
• 1/2 C cilantro leaves
• + ghee rice or chapati, for serving

PREPARATION

1. In a large bowl or plastic bag, combine the chicken pieces, salt, pepper, turmeric powder, ginger, garlic paste, and yogurt. Marinate in the refrigerator overnight.
2. When you are ready to cook, heat the oil in a large sauté pan over medium heat. Sauté the onion and chilies with the garam masala until fragrant and brown, about 10 minutes. Add the marinated chicken, and fry for about 10 minutes.
3. In the meantime, grind the coriander and fennel with the cashews and cilantro leaves in a small food processor or mortar and pestle. Add this mixture to the chicken, and cook until the chicken is cooked through, about 40 minutes. You will see the oil rise to the top of the mixture and it will smell awesome with all of the spices. I usually cook some ghee rice to go with it, or some chapati.