Empty My Fridge
Chicken Korma
Ingredients
- Chicken thigh1 ½ lb
- Oil1 tbsp
- Cardamom4
- Clove4
- Peppercorn12
- Cumin · ground1 ½ tsp
- Onion1
- Ginger paste1 tsp
- Garlic · paste1 tsp
- Turmeric · ground¼ tsp
- Chili powder1 tsp
- Coriander seed · ground1 tsp
- Greek yoghurt½ cups
- Salt2 tsp
- Cilantro¼ cups
- Rice1 cup
Instructions
- Stovetop method: Heat the oil in a large skillet or pot. Add the cardamom, cloves, black peppercorns and cumin, and sauté for 30 seconds or until fragrant.
- Add the onions and salt and cook over medium heat for 8 to 10 minutes, until the onions turn light brown and translucent. Cover the pot to speed things up. Add the ground spices, ginger, garlic and chicken.
- Add 3/4 cup of water and stir briefly. Cover and cook over medium heat for 10 to 15 minutes, until the chicken is fully cooked and the thickest piece reaches 165°F (74°C) on a digital thermometer.
- Stir a few spoonfuls of the hot curry into the yogurt, then stir the yogurt into the korma and mix gently. Garnish with cilantro.
Summarized from Ministry of Curry's video. Watch it for the details.
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