BANGLADESHI CHICKEN KORMA
Homestyle Bangladeshi chicken korma is likely more aromatic, flavorful, and deeply chicken-flavored than the heavy, creamy versions served in Indian restaurants. This recipe, adapted from Shama Mubdi, is also incredibly easy to make: You just stir everything together in a pot and turn on the heat. A last-minute addition of butter-fried onions adds sweet complexity. Serve with basmati rice and salad or South Asian pickles.
Provided by Francis Lam
Categories dinner, lunch, curries, main course
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place the chicken in a medium Dutch oven, and season with 1 teaspoon salt. Thinly slice 1/4 of the onion, and set aside. Roughly chop the rest of the onion, and purée it in a blender with the ginger, garlic and 3 tablespoons of water, until smooth. Add splashes of water to keep it moving, if necessary.
- Combine the onion purée with the chicken, yogurt, cardamom, cloves, bay leaves, cinnamon and peppercorns. Bring the mixture to a simmer over medium-high heat, stirring. Cover the pot until the chicken releases its juices, 5 to 7 minutes.
- Uncover the pot, and adjust the heat to maintain a gentle simmer. Cook, stirring and flipping the chicken occasionally, until tender and the sauce is gravylike in consistency, about 35 minutes. Adjust the thickness of the sauce by adding water or cooking it down. Stir in the sugar. Pierce the chiles with a knife, then add them. Season to taste with salt. Keep warm over low heat.
- Heat the butter and oil in a small saucepan over medium-high heat. After it foams, add the sliced onions, and cook, stirring, until they are richly browned, 3 to 4 minutes. Season with a pinch of salt. Add the onion mixture to the korma. Serve with steamed basmati rice.
Nutrition Facts : @context http, Calories 652, UnsaturatedFat 30 grams, Carbohydrate 9 grams, Fat 48 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 15 grams, Sodium 741 milligrams, Sugar 3 grams, TransFat 1 gram
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Gontse Mokeona
[email protected]I'm not a big fan of korma, but this recipe looks really good. I might have to give it a try.
LaRediya Tymez
[email protected]This recipe looks delicious! I can't wait to try it.
RPB BLAKK
[email protected]I'm not sure what I did wrong, but this korma didn't turn out well. The chicken was dry and the sauce was bland.
Saroj Sah
[email protected]This recipe was a disaster! The chicken was tough and the sauce was watery. I would not recommend this recipe.
Fakharblaoch khan
[email protected]I wasn't a fan of this korma. The chicken was dry and the sauce was bland.
Surendra Thapa
[email protected]This korma was a bit too spicy for my taste, but it was still very good. The chicken was tender and the sauce was flavorful.
Joseph Kosoe
[email protected]This is my go-to recipe for chicken korma. It's easy to make and always turns out delicious. The chicken is always tender and the sauce is creamy and flavorful.
Jorden Seville
[email protected]I love this recipe! The chicken is always so tender and juicy, and the sauce is so flavorful. I've made it several times and it's always a hit.
Kiran Saduzai
[email protected]This korma was amazing! The chicken was so tender and the sauce was rich and flavorful. I will definitely be making this again.
Yeam Hasan
[email protected]This recipe was easy to follow and the results were delicious. The chicken was tender and the sauce was creamy and flavorful. I served it with basmati rice and it was a perfect meal.
Ram Kathariya
[email protected]I'm not usually a fan of korma dishes, but this one was really good. The chicken was cooked perfectly, and the sauce was creamy and flavorful. I'll definitely be making this again.
Mursaleen Jan
[email protected]This chicken korma recipe is a keeper! The chicken was tender and juicy, and the sauce was rich and flavorful. I served it over basmati rice, and it was a hit with my family.