Chicken Korma

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1 whole chicken or 8- 10 chicken thighs

3 bay leaves

4-5 whole cardamom pods, crushed

2 cinnamon sticks

5 whole cloves

1 medium onion chopped

1   8 oz can of tomato sauce

1/3 cup of vegetable oil

1 cup plain Greek yogurt

1 tsp chili powder

2 tsp cumin

1 ½ tsp turmeric

2 tsp paprika

2 tablespoon Fresh garlic and ginger paste

2 tsp salt (or to taste)

2 whole Serrano chilis

4 dried plums (prunes) cut into halves

Cut whole chicken into smaller serving pieces and take all skin and visible fat off, wash thoroughly or if using chicken thighs, take skin off the thighs and cut the thighs in half.  This helps with getting spices more evenly incorporated into the meat.  Using chicken with bone in will always give greater flavor than boneless/skinless chicken.  If you are using boneless chicken, please use boneless chicken thighs and not chicken breast (again for better flavor)

Wash chicken thoroughly, place in a large heavy bottom pan.  Put all ingredients into pan and mix together well.  It will be a pinkish/ reddish color.  Put on medium heat keep stirring every 5-8 minutes and when mixture comes to a boil, cover and lower temperature to medium low and check every 10- 15 minutes and stir gently.  The chicken will naturally release water as it cooks, when the overall liquid goes down and the chicken is tender and the gravy looks fairly thick, add about 1 ½ cups of water and continue to simmer for an additional 8-10 minutes.  Turn off heat and keep covered until ready to serve hot with either plain rice or a rice pilau.

4 thoughts on “Chicken Korma”

  1. I made this delicious dish again tonight. Mmmm! Thinking back to your wonderful class and the world of spice you opened up for me.

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