Mama is one of a family of twelve siblings. Her youngest two sisters are visiting, and all three of them are in the kitchen fixing Chicken Korma for lunch. There is lots of laughter and reminiscing while they take over the cooking. Our cook sits happily on the kitchen steps, smoking his bidi (hand rolled Indian cigarette). The visits are always fun. We enjoy seeing them together. They have a secret language that they made up to exchange gossip when in public. This drives the husbands crazy, because they can’t understand a word being said.
Soon the delicious aroma of the korma, pilaf, and sabzis fill the air, and we can’t wait to eat.
A korma has its roots in Mughlai (Indo-Persian) cuisine. It is a dish made with meat or vegetables that are braised and flavored with a mixture of spices, combined with yogurt and coconut milk.
Chicken Korma Curry (Bangalore Style)
Ingredients
- 2 lbs chicken (cut chicken breasts or thighs in bite-sized bits, or, if you prefer, substitute chicken for bite-sized meats of beef or lamb )
- 2 medium onions (peeled and minced, can use a food processor, but don't purée it too much)
- 1 medium fresh green Serrano chili (slit in half)
Whole Spices
- 3 medium bay leaves
- 4 pods green cardamom
- 8 cloves
- 2 tbsp poppy seeds, ground smooth (optional, known as khus khus, available at any Indian grocery store)
Spices
- 1½ tbsp ginger paste
- 1½ tbsp garlic paste
- 2 tsp coriander powder
- 1 tsp tumeric powder
- ½ tsp red chili powder (optional, or more or less to taste)
- 2 large tomatoes (finely diced)
- 1 cup yogurt (well beaten)
- 1 can coconut milk
- 2 tbsp tomato paste
- 1 cup fresh green coriander (finely chop half a cup; purée the other half to add to the gravy)
- 1 tsp salt (or to taste)
- 5 tbsp cooking oil
- 1 can chicken broth / stock (or beef broth / stock, if cooking beef)
- 2 cups water (add more if you would like to increase the amount of the gravy, but korma always has a thicker texture than curry)
Instructions
- Rinse chicken and drain.
- Heat oil in a heavy-bottomed pot on medium heat. Add whole spices, stir twice and add onions and green chili.
- When onions are half brown (about 5-8 minutes), add the chicken (or meat) and cook in its own juice, about 10-15 minutes or until nicely glazed and no longer pink.
- Now add the ginger paste, garlic paste, and spice powders. Sauté uncovered for about 3-4 minutes until you can smell the aroma.
- Add the tomatoes and puréed green coriander. Continue to braise the chicken (or meat) stirring occasionally until most of the moisture is evaporated and oil starts to surface on the sides of the pot (about 10-15 minutes).
- You have to monitor this stage closely, as cooking times may vary depending on the stovetop used, and the masala may burn if you do not stir it often.
- Add the stock and let it simmer until the chicken (or meat) is nearly done (approximately 10 minutes).
- Turn the heat down and add the beaten yogurt, coconut milk, tomato paste, and salt. Simmer on low for another 5 minutes or until the chicken (meat) is tender.
- Now add the finely ground poppy seeds.
- Serve with Peas and Carrot Pilaf, Carrot Pilaf, Zeera rice, or plain boiled rice. It also tastes good with Naans, rotis, parathas, or tortillas.
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