Chicken Korma - Indian Spicy Chicken in Coconut milk

By Mark Lawrence

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Korma is a traditional Indian dish, chicken in a thick cream / coconut sauce.

4 chicken skinned and boned breast pieces
2/3 cup olive oil
4 tbl butter
2 large yellow onions
3 garlic cloves
4 tsp ginger root
2 tsp ground cardamom.
10 whole cloves
5 bay leaves
1 tsp salt
1 1/2 tsp coriander
1/2 tsp cayenne pepper
1 tsp Ground turmeric
1 tsp ground cumin
1 cup plain yogurt
1/2 cup water
1/3 cup sliced almonds
2 oz cashews
1/2 cup coconut milk
2 tbl Chopped cilantro

  1. Cut the chicken breasts into bite-size pieces and set aside.

  2. Crush the cashews and almonds - place them on a cutting board, place the flat of a large chef's knife against them, then hit the knife with your fist.

  3. Heat olive oil and butter in a large skillet. Chop onion, garlic, ginger root into small pieces, and cook in the oil until light tan.

  4. Add cardamom, cloves, bay leaves, salt. Continue cooking until onions are light brown.

  5. Add coriander, pepper, turmeric, cumin, cashews, almonds, and yogurt. Cook until the mixture is dry.

  6. Add chicken, stir until brown. Add water. Cover and simmer for 20 minutes.

  7. Remove from heat. Remove bay leaves. Stir in coconut milk. Add cilantro.

  8. Serve over basmati or jasmine rice.

To mince the garlic: place the garlic cloves on a cutting board, and place the flat of a large chef's knife on a clove, then hit the other side with your fist. Peal the clove (it will be easy now). Place the pealed cloves near each other on the cutting board, hold the tip of the chef's knife on the board with one hand about 3" away from the cloves, and rock the blade up and down repeatedly. The edge of the knife is always touching the cutting board, you can't possibly get cut.