Padma Lakshmis Chicken Korma Food

PADMA LAKSHMI'S CHICKEN KORMA

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.

CHICKEN KORMA

Steps:

• Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and whizz to a paste.
• Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add 4 tbsp korma paste and cook for a further 2 mins until aromatic.
• Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce. Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ¼ tsp golden caster sugar.
• Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.
• Remove the pan from the heat, stir in a 150g pot Greek yogurt and some seasoning, then scatter over a small bunch of chopped coriander and more ground almonds, if using. Serve with brown or white 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.

SHRIMP KORMA

Steps:

• (Drain shrimp thoroughly if they have been previously frozen.).
• Mix yoghurt, paprika, garam masala, tomato puree, coconut milk, chilli powder and water in a large bowl.
• Add salt to taste, and set aside.
• Heat oil and add garlic, ginger, cinnamon and cardamoms, saute on low heat.
• Pour in the spice mixture and bring to a boil while stirring intermittently.
• Add the shrimp and cook till pink and firm, stirring constantly and until the sauce starts to thicken.
• Garnish with chopped cilantro and serve.

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.

CHICKEN KORMA

Steps:

• Heat oil over medium-high heat, and add cinnamon, cardamom and cloves.
• When the aroma is released, reduce heat, and add the onion and garlic, cook until onion is softened.
• Add chicken and cook for about 5 minutes, then add salt, ground cinnamon, ground cardamom, ground cloves and hot pepper.
• Mix well so the spices cover the chicken.
• Add tomato sauce and water, cover and cook for 10 minutes.
• Add buttermilk, ground cumin and coriander, cover and cook for 5 minutes.
• Serve with rice or naan bread.