The Green Korma from India
Looking for a genuine indian curry recipe that would be relatively unknown outside India? So here is a recipe for green chicken korma; this is an indian specialty from Calcutta and Bhopal, a dish served mostly in Muslim families, based on cashew nuts and fresh cilantro and mint, which explains its green color. Like all Indian curries, it has a long list of spices, which can give a false impression that this recipe is complicated. But as is it often is the case with curries the amount of ingredients isn't a good indication as to the complexity of a recipe; just make sure you have all your ingredients ready before starting...
Ingredients (dinner for four guests):
* 3 lb. chicken cut into pieces with bones, skin discarded
* 1/2 cup unsalted cashews
* 6 tablespoons oil
* 3 medium onions, thinly sliced
* 1/2 cup of coriander leaves
* 1/4 cup of mint leaves
* 2 bay leaves
* 6 green cardamom pods
* 2 green fresh jalapeno chiles (optional)
* 1 cinnamon stick
* 4 cloves garlic
* 1 inch piece of fresh ginger
* 1 teaspoon ground coriander
* 1 teaspoon ground cumin
* 1 teaspoon sugar
* 1 teaspoon lemon juice
* 1/2 cup cream
Preparation:
1) Soak the cashews in 1 cup of water for 15 minutes; slice the jalapenos in rings. Pour 4 tablespoons of oil in a large pan and fry the onions over medium heat until they start to brown; Add the jalapenos (if using them), onions, cilantro, mint and cashews to the onions and mix. Pour in 1/3 cup of water, again mix, then ladle everything out to a bowl and reserve separately.
2) Using the same skillet (now empty), add 2 tablespoons oil, heat over low heat, then add the bay leaves, cardamom pods, cinnamon, pressed-in garlic and grated ginger. After cooking these ingredients for 3-4 minutes, increase heat setting and add the chicken pieces then cook five minutes until golden, stirring and turning the chicken to cook it equally.
3) Add cumin and ground coriander then cook five more minutes; put back in the cilantro-mint-onions-cashews mixture and cook for two more minutes. Season with salt, sugar, lemon juice and pour in 3/4 cup water. Check the seasoning, bring to a boil then reduce heat setting and simmer everything twenty minutes. When the chicken is cooked, pour the cream in and mix. Check seasoning again, and adjust;
that's it your Green Korma is ready! Serve with some good indian rice...
* 3 lb. chicken cut into pieces with bones, skin discarded
* 1/2 cup unsalted cashews
* 6 tablespoons oil
* 3 medium onions, thinly sliced
* 1/2 cup of coriander leaves
* 1/4 cup of mint leaves
* 2 bay leaves
* 6 green cardamom pods
* 2 green fresh jalapeno chiles (optional)
* 1 cinnamon stick
* 4 cloves garlic
* 1 inch piece of fresh ginger
* 1 teaspoon ground coriander
* 1 teaspoon ground cumin
* 1 teaspoon sugar
* 1 teaspoon lemon juice
* 1/2 cup cream
Preparation:
1) Soak the cashews in 1 cup of water for 15 minutes; slice the jalapenos in rings. Pour 4 tablespoons of oil in a large pan and fry the onions over medium heat until they start to brown; Add the jalapenos (if using them), onions, cilantro, mint and cashews to the onions and mix. Pour in 1/3 cup of water, again mix, then ladle everything out to a bowl and reserve separately.
2) Using the same skillet (now empty), add 2 tablespoons oil, heat over low heat, then add the bay leaves, cardamom pods, cinnamon, pressed-in garlic and grated ginger. After cooking these ingredients for 3-4 minutes, increase heat setting and add the chicken pieces then cook five minutes until golden, stirring and turning the chicken to cook it equally.
3) Add cumin and ground coriander then cook five more minutes; put back in the cilantro-mint-onions-cashews mixture and cook for two more minutes. Season with salt, sugar, lemon juice and pour in 3/4 cup water. Check the seasoning, bring to a boil then reduce heat setting and simmer everything twenty minutes. When the chicken is cooked, pour the cream in and mix. Check seasoning again, and adjust;
that's it your Green Korma is ready! Serve with some good indian rice...