Chicken Korma

Name: Chicken Korma
Cuisine: British
Ingredients: Chicken:; 4 Pieces Boneless Chicken Thigh,; Pinch Sea Salt,; Pinch White Pepper,; Pinch Dried Mushroom Powder,; Onions:; Canola / Peanut / Vegetable Oil, For Frying; 1 Red Onion Thinly Sliced,; 2 TBSP Corn Flour,; Garlic Ginger Paste:; 15 g Ginger,; 15 g Garlic,; 1 TSP Sea Salt,; Chicken Korma:; 15 g Ghee,; 1 Black Cardamon,; 3 Cloves,; 3 Green Cardamon,; 1 Cinnamon Stick,; 3 Bay Leaves,; 7 g Kashmiri Chili Powder,; 7 g Coriander Powder,; 8 g Demerara Sugar,; 2 TSP Kewra Water,; 225 g Greek Yogurt,; 15 g Cashew Nuts Ground,; Cream, 1/8 Cup Adjust To Preference; 1/4 TSP Nutmeg Freshly Grated,; 1/4 TSP Mace Powder,; Almond Flakes, For Garnishing

Daniel Lim @fatdoughsg

Singapore

I would like to do a special for this Fall as I would for 2018; I did a Persian cuisine theme. I would like to introduce real authentic (as much as I can) Indian cuisine this Fall. If you'd seen my previous recipe for Diwali, you would know about my rant against Indian cuisine. So, do not expect any curry recipes. I had done quite a few Indian dishes in the past, but most of them are kinda my own idea of fusion food.

Just like Pork Vindaloo, Chicken Korma is a very underrated Indian dish. Perhaps being over powered by the typical "not-so-authentic" Chicken Tikka Masala. There are hundreds upon hundreds of different variation of Chicken Korma. Some use tomatoes as base, while some use turmeric and some are gravies. I prefer this drier version. This is almost the same consistency as you would get in an Indonesian Rendang dish.

I am not gonna go crazy and artsy about the presentation with some modernist culinary extravagant. I wanna keep things simple, elegant and as authentic as I can. I mean, if you google "authentic Indian cuisine", you will get with loads of curries, tikka masala, tandoori or naan. Indian cuisine is so much more than that. Yet nobody is saying anything about it, nobody is standing up and say that this is wrong. Anyway, I really hope you will give this recipe a try and be blown away by the umami bomb!

Daniel Lim @fatdoughsg

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Ingredients

Chicken:
4 PiecesBoneless Chicken Thigh,
PinchSea Salt,
PinchWhite Pepper,
PinchDried Mushroom Powder,
Onions:
Canola / Peanut / Vegetable Oil, For Frying
1Red Onion Thinly Sliced,
2 TBSPCorn Flour,
Garlic Ginger Paste:
15 gGinger,
15 gGarlic,
1 TSPSea Salt,
Chicken Korma:
15 gGhee,
1Black Cardamon,
3Cloves,
3Green Cardamon,
1Cinnamon Stick,
3Bay Leaves,
7 gKashmiri Chili Powder,
7 gCoriander Powder,
8 gDemerara Sugar,
2 TSPKewra Water,
225 gGreek Yogurt,
15 gCashew Nuts Ground,
Cream, 1/8 Cup Adjust To Preference
1/4 TSPNutmeg Freshly Grated,
1/4 TSPMace Powder,
Almond Flakes, For Garnishing
Fresh Coriander Coarsely Chopped, For Garnishing

Saved

Steps

1

Prepare the chicken.
Coat the chicken well with salt, pepper and mushroom powder.
I am leaving the skins on. You can remove the skins if desired.
2

Transfer into a shallow bowl and cover with cling film.
Set aside in the fridge until ready to use.
Prepare the onions.
3

In a skillet or pan over medium heat, add in about 2 inches of oil.
*To check the temperature of the oil, insert a wooden chopstick, if bubbles start forming, the oil is ready for frying.*
Toss the onion slices with corn flour.
4

Make sure the onion is coated well.
Gently drop into the oil and shallow fry.
Once the onion starts to brown, remove from heat and drain the oil into a large bowl.
5

Transfer the onion onto a chopping board.
Chop the onion coarsely and set aside.
Reserve the oil.
6

Prepare the garlic ginger paste.
Add ginger, garlic and salt into a mortar.
Pound until smooth paste forms with a pestle.
7

You can use a food processor if desire. I personally find that mortar and pestle are easier to wash.*
Remove and set aside.
8

Prepare the chicken korma.
In a skillet or pan over medium heat, add ghee.
Once the ghee is melted, add in the chicken skin side down.
Sear the chicken until the skin is golden brown.
9

Flip. Tilt the skillet and baste the chicken with all the liquid.
Continue searing until bottom is golden brown as well.
Remove from heat and set aside on a plate.
10

Using the same skillet or pan, add in 30g of that reserved oil.
Transfer the cardamon, cloves, cinnamon and bay leaves in a tea bag.
Over medium heat, add in the tea bag spices.
11

Saute until aromatic.
Add in chili, coriander powder and sugar.
Saute until toasty and the sugar has dissolved.
12

Add in the garlic ginger paste, a pinch of white pepper and kewra water.
Saute until well combined.
Add in 2 TBSP of the whipped yogurt.
*Using a hand mixer, whip yogurt until light and creamy. Do not over whip.*
13

Stir vigorously until well combined.
Keep adding yogurt, 2 TBSP at time, and stirring until you have about 1 TBSP of yogurt left.
Reserve the remaining yogurt.
14

At this stage, the oil should start separating from the spices.
Add in the chicken skin side down.
Stir lightly to coat the chicken.
15

Turn the heat down to low and bring it to a slow simmer.
Cover and cook for 20 mins.
*Stir occasionally to prevent burning. Flip the chicken at half way mark.*
16

Add the remaining yogurt, ground cashew, the fried onion, nutmeg and mace powder.
*To make ground cashew, simply, blitz cashew in a spice grinder until powder forms.*
Stir to combine well.
17

Depending on your preference for consistency, add cream.
Stir to combine well.
*You can add in almond flakes and coriander now. Give it a final stir. Taste and adjust for seasoning with salt. Serve as it is.*
18

If you would like the same as plated shown in the photos, taste and adjust for seasoning with salt.
Give it a final stir.
Dollop the sauce onto serve plates.
19

Place the chicken thighs over the sauce.
Garnish with almond flakes and coriander.
Serve immediately.