Best 2 Padma Lakshmis Chicken Korma Recipes
Padma Lakshmi's Chicken Korma is a mouthwatering dish that tantalizes taste buds with its intricate blend of spices and creamy texture. Inspired by traditional Indian cuisine, this culinary masterpiece showcases the beauty of Indian cooking, inviting home cooks to embark on a flavorful journey. Whether you're a seasoned cook or just starting your culinary adventures, this recipe guide will provide you with expert tips, easy-to-follow steps, and all the necessary ingredients to create an exceptional Chicken Korma that will impress your family and friends. So, gather your ingredients, turn up the heat, and prepare to unlock the secrets of this delectable dish, leaving your kitchen filled with enticing aromas and your taste buds craving for more.
Here are our top 2 tried and tested recipes!
PADMA LAKSHMI'S CHICKEN KORMA
Don't be put off by the number of ingredients in this lovely korma (and quite different from other kormas posted) from Padma Lakshmi's "Tangy Tart Hot & Sweet." Most of them require little preparation, although this is definitely a time when you will want to assemble all ingredients ahead of time to ease preparation. All of the spices can be found at Indian markets or spice markets. The tamarind pulp can be purchased in compressed bricks at ethnic markets; Lakshmi prefers Thai tamarind as it tends to be less dry. Serve the stew on a bed of plain basmati rice. By way of the Chicago Tribune. A lot of the prep can be done while the chicken is marinating, thus shortening the total cooking time.
Provided by Chef Kate
Categories Stew
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Combine the chicken and vinegar in a large bowl; cover; refrigerate 30 minutes.
- Place tamarind in a small bowl; cover with boiling water; let stand 20 minutes.
- Combine the green cardamom seeds, cloves, star anise and peppercorns in a mortar and pestle or spice grinder; grind until combined.
- Mix the ground spices into the tamarind gravy; set aside.
- Combine the tomatoes and half-and-half in a food processor or blender; puree; set aside.
- Heat the oil in a deep, heavy skillet over medium heat; stir in the red chilies, black cardamom and cinnamon stick and cook 2 minutes.
- Add the garlic, shallots, cashews and ginger; cook, stirring, 6-8 minutes.
- Add the reserved tamarind and ground-spice mixture; cook, stirring, 2 minutes.
- Add the reserved tomato mixture; turn heat to medium-low.
- Stir in the garam masala; cook, until mixture thickens, about 15-20 minutes. Season with the salt.
- Add the chicken; cook, stirring, 7 minutes.
- Note: When soaking the tamarind, push down on the pulp with the back of a spoon; the tamarind will begin to break down; after soaking time is over, break up the tamarind with fingers or a spoon, then push the mixture through a fine-mesh sieve.
BANGLEDESHI STYLE CHICKEN KORMA
This is an Asian curry that has developed amazing layers of flavor, but without a lot of heat. I used a spice grinder to grind up chopped almonds for this. The original recipe was found on Food 52 and submitted by onetribegourmet. Serve with rice. It is not as intimidating as it sounds.
Provided by threeovens
Categories Curries
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Combine yogurt, ginger, and garlic; add chicken and marinate for one hour, up to a day.
- Heat the ghee and oil in saucepan set over medium heat; add onions and saute until they begin to caramelize.
- Stir in cinnamon, cardamom, and the bay leaf; add marinated chicken and season with salt.
- Increase the heat to medium high; the heat will create a sauce from the marinade.
- Cook, stirring often to prevent sticking and/or browning, for 10 minutes.
- Slowly drizzle in the boiling water until the chicken is nearly submerged (the amount of liquid given off will vary according to your particular chicken).
- Bring to a boil, then reduce heat to maintain a simmer, cover, and cook for 20 to 30 minutes.
- Stir in the lemon juice, ground almonds, sugar, raisins, and green chilies; cover and cook another 5 minutes to meld the flavors.
- Garnish with slivered almonds, more raisins (if desired), and crispy shallots.
Nutrition Facts : Calories 429.2, Fat 27.4, SaturatedFat 7.8, Cholesterol 150.4, Sodium 740.1, Carbohydrate 9.5, Fiber 1, Sugar 4.9, Protein 35.3
Tips:
- Use high-quality ingredients. Fresh, flavorful ingredients will make a big difference in the final dish.
- Don't be afraid to experiment. There are many different ways to make chicken korma, so feel free to adjust the recipe to your own taste.
- Be patient. Korma takes time to simmer, so don't rush the process. The longer it simmers, the more flavorful it will be.
- Serve with rice or naan. Chicken korma is traditionally served with rice or naan, but it can also be served with other sides, such as vegetables or yogurt.
Conclusion:
Chicken korma is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for a weeknight meal or a special occasion. With its creamy, flavorful sauce and tender chicken, chicken korma is sure to please everyone at the table.
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