Padma Lakshmis Chicken Korma Recipes

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PADMA LAKSHMI'S CHICKEN KORMA



Padma Lakshmi's Chicken Korma image

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

2 lbs boneless skinless chicken breasts, cut into stew chunks
2 tablespoons white wine vinegar
1 ounce tamarind pulp (a golf ball sized piece)
1 cup boiling water
10 green cardamom pods (seeds removed from pods, pods discarded)
6 cloves
3 star anise, whole
1/2 teaspoon black peppercorns
4 plum tomatoes, each cut into 8 pieces
1 pint half-and-half
3 tablespoons sesame oil
3 -4 hot red chili peppers, dried
3 black cardamom pods
1 cinnamon stick
3 garlic cloves, minced
9 shallots, thinly sliced
1/2 cup raw cashews, crushed in a mortar and pestle
1 inch piece gingerroot, minced
1 teaspoon garam masala
1 teaspoon salt

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



Bangledeshi Style Chicken Korma image

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

1/2 cup plain yogurt (Greek style)
1/2 tablespoon ginger paste
1/2 teaspoon garlic paste
1 1/2 lbs chicken drumsticks, skin removed
1 tablespoon ghee or 1 tablespoon unsalted butter
2 tablespoons olive oil
1 onion, sliced thin
1 cinnamon stick
2 cardamom pods
1 bay leaf
salt
1 teaspoon salt
boiling water
1 tablespoon fresh lemon juice
1 tablespoon ground almonds
1/2 teaspoon sugar
1 tablespoon golden raisin
2 green bird's eye chilies
1 tablespoon slivered almonds
1 tablespoon golden raisin (optional)
2 shallots, sliced thin and fried crisp (in oil)

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

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