Bangledeshi Style Chicken Korma Food

BANGLADESHI CHICKEN KORMA

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.

BANGLEDESHI STYLE CHICKEN KORMA

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.

CHICKEN KORMA

Steps:

• Put all the spices in a dry frying pan over a low heat, and roast them for 30 seconds to bring out the oils. Tip them into a pestle and mortar and crush. Add the turmeric and chilli powder.
• Gently fry the onions, garlic and ginger in oil until soft. Chop the chicken breasts into cubes, or however you like it. Add to the frying pan, turn up the heat and tip in the crushed spices and garam massala. Season with salt and pepper.
• Add coconut milk, lime juice and cream. Simmer Gently for about half an hour.
• Serve with fresh coriander and rice.