Indian Green Chicken Korma
Indian Green Chicken Korma
Recipe only
This is a very unknown recipe in the western world and when I fist read about in a book by Camellia Panjabi when working in Bangkok I had to cook it. Well I was addicted and cook this often now. It is an Indian Muslim dish which is called a 'rizzala curry' and originates from only two cities in India, Calcutta and Bhopal and it seems to only be cooked in the homes of Muslim aristocracy. This dish has a very refreshing herb taste and I am sure you will enjoy it. Remember that the quality of the produce you put into the dish will reflect on the final outcome.
INGREDIENTS
1/2 cup raw, unsalted cashew nuts
6 tablespoons oil
4 medium brown onions, chopped
2 large handfuls fresh coriander leaves
1/2 cup fresh mint leaves
4 green chilies
2 bay leaves
6 green cardamoms
3.5 cm piece of cinnamon
2.5 cm piece fresh peeled ginger, finely chopped
4 garlic cloves, chopped
750 g chicken breast fillet, cut into big pieces
2 teaspoons ground coriander powder
1/2 teaspoon ground cumin powder
sea salt to taste
1 teaspoon caster sugar
2 teaspoons fresh lime juice or lemon
65 ml fresh single cream
1 tablespoon butter
1/4 teaspoon ground mace powder
METHOD
1. In a large bowl or jug, soak the cashew nuts in 300 ml of cool water of 25 minutes.
2. In a medium frying pan add 4 tablespoons of oil and when hot enough fry the onions until they are brown and crispy on the edges, but not burnt, this step is important to the overall finished dish.
3. In a blender add the browned onions,coriander leaves, mint leaves, green chili, cashew nuts and 50 ml of water, then puree.
4. In the same frying pan, heat the remaining 2 tablespoons of oil over a LOW heat, add the bay leaves, cardamons, cinnamon, ginger and garlic. Then increase the heat to medium, put in the chicken pieces and cook in the aromatic oil until the chicken is sealed. Now add the coriander and cumin powder. Cook for 2 minutes, stirring so that the chicken does not stick to the pan. Add the green puree mixture and cook the chicken for 2 minutes more.
5. Add the salt, sugar and lime juice, add 200 ml cool water. Taste and adjust seasoning. Now bring to the boil and simmer until the chicken is cooked, add the cream and stir well to mix through.
6. Serve with fresh made naan bread or chapatis.
sea salt to taste
1 teaspoon caster sugar
2 teaspoons fresh lime juice or lemon
65 ml fresh single cream
1 tablespoon butter
1/4 teaspoon ground mace powder
METHOD
1. In a large bowl or jug, soak the cashew nuts in 300 ml of cool water of 25 minutes.
2. In a medium frying pan add 4 tablespoons of oil and when hot enough fry the onions until they are brown and crispy on the edges, but not burnt, this step is important to the overall finished dish.
3. In a blender add the browned onions,coriander leaves, mint leaves, green chili, cashew nuts and 50 ml of water, then puree.
4. In the same frying pan, heat the remaining 2 tablespoons of oil over a LOW heat, add the bay leaves, cardamons, cinnamon, ginger and garlic. Then increase the heat to medium, put in the chicken pieces and cook in the aromatic oil until the chicken is sealed. Now add the coriander and cumin powder. Cook for 2 minutes, stirring so that the chicken does not stick to the pan. Add the green puree mixture and cook the chicken for 2 minutes more.
5. Add the salt, sugar and lime juice, add 200 ml cool water. Taste and adjust seasoning. Now bring to the boil and simmer until the chicken is cooked, add the cream and stir well to mix through.
6. Serve with fresh made naan bread or chapatis.
Comments
Post a Comment