This Chicken Korma recipe is out of James Peterson’s, Cooking. Korma is a mild curry dish that can be traced back to the 16th century, originating in the area of modern day Pakistan and Northern India.  The dish is really easy to make and comes together quickly. Although there are two ingredients that might slow you down a bit, if you choose to use them. The two ingredients are: ghee and drained plain yogurt. You can bypass both of these ingredients by substituting butter for ghee, and Greek style yogurt for the drained yogurt. I don’t have a ready supply of Greek style yogurt, so I drained the yogurt overnight in a colander, lined with paper towels. Ghee I had never made, so I decided to give it a go. Mine turned out a little darker than it’s suppose to be, but it still tasted good, kind of a nutty buttery taste. The Nourishing Gourmet has a nice set of instructions for making ghee, if you choose to do so.
I really liked the way the sauce tasted on it’s own, but when combined with the brown basmati rice, the whole dish was a little more bland than I like. I don’t see this as a fault of the recipe, but due to my inability to cook rice well. The next time I make this dish I think I’ll cook the rice in chicken stock, so that the rice doesn’t wash out the sauce. Also adding a bit of chili pepper and maybe some lemon zest would be nice. I think I’d reduce the sauce just a little bit more as well.
- 1 cup plain yogurt or 1/2 cup Greek style yogurt
- 4 boneless, skinless chicken breasts, cut into 2 inches long by 1/2 inch wide
- 1/2 cup ghee or 4 tablespoons butter
- 1 large onion, very thinly sliced
- 2 tablespoons grated fresh ginger
- 2 teaspoons ground cumin
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 2 cups brown chicken broth
- 1/2 cup heavy cream
Over medium heat, add the ghee and onion. Cook onions until soft, add the spices, and cook for 1 to 2 minutes longer. Add broth and boil until thickened slightly, about 5 minutes. Add the chicken and simmer until done, approximately 2 to 3 minutes. Incorporate the yogurt, add salt and pepper to taste. Serve over basmati rice.