Bangladesh Chicken Korma Recipes

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BANGLADESHI CHICKEN KORMA



Bangladeshi Chicken Korma image

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

2 pounds skinless, bone-in chicken pieces (preferably dark meat)
1 teaspoon salt, plus more to taste
1 medium onion, peeled
1 1 1/2-inch knob of ginger, peeled and chopped
3 cloves garlic, chopped
1/2 cup whole-milk yogurt
4 to 6 green cardamom pods, cracked open
3 to 5 cloves
2 bay leaves
1 3-inch stick cinnamon
1/2 teaspoon sugar
1/2 teaspoon black peppercorns
2 to 3 small hot green chiles (optional)
2 tablespoons butter
2 tablespoons vegetable oil
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Calories652
UnsaturatedFat30 grams
Carbohydrate9 grams
Fat48 grams
Fiber1 gram
Protein44 grams
SaturatedFat15 grams
Sodium741 milligrams
Sugar3 grams
TransFat1 gram

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.

BANGLADESH CHICKEN KORMA



BANGLADESH CHICKEN KORMA image

Yield 4 servings

Number Of Ingredients 14

2 lbs skinless chicken thighs
1 tsp salt, plus more to taste
1 med. onion
1 1/2 in. fresh ginger
3 garlic cloves chopped
1/2 cup yogurt (maybe double)
1/2 tsp. cardamom
3-5 cloves
2 bay leaves
1 3" stick cinnamon
1/2 - 1 tsp black peppercorn
1 or 2 green chiles Serrano
2 Tbl butter
2 Tbl olive oil

Steps:

  • Thinly slice 1/4 of the onion and set aside. Roughly chop rest of onion, ginger and garlic and puree in blender with 3 Tbl water until smooth. Put the chicken, onion puree, yogurt, cardamom, cloves, bay leaves cinnamon and peppercorn. Simmer over medium-high heat, stirring/ Cover pot until chicken releases its juices, 5 to 7 minutes. Uncover pot and adjust heat to a gentle simmer, Cook, stirring and flipping chicken occasionally, until chicken is tender and sauce is gravy-like, about 35 min.Adjust thickness by either adding chicken broth or cooking it down. Pierce the chili peppers and add to pot. Season to taste (salt, pepper, ground cinnamon, etc.). Heat butter and oil in saucepan over medium-high heat until it foams. Then add slice onions and cook until they are richly brown, about 3 - 4 minutes. Add onion mixture to korma. Serve with Basmati rice.

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