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Chicken Korma (and all its tasty variations)

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Chicken Korma (and all its tasty variations)

kattyeyes | Feb 9, 2010 05:33 AM

Last night I made chicken shahi korma--it was quite delicious. More properly, according to this link, anyway, what I made was kashmiri korma, as I added 1/3 cup golden raisins.

But truly, as I also incorporated vegetables (steamed carrots, fresh green beans, cauliflower and peas), I guess what I made was some sort of krazy quilt of korma--including navratan. ;) I'll just tell you it was good. For the most part, I followed this recipe, minus one onion and half the chicken so I had room for the vegetables. Oh, and 60/40 cream to whole milk yogurt ratio.

http://www.whats4eats.com/meats/shahi...

NOTES:

I didn't add water (not sure why you need to).

Watch out for when to add the garam masala. I'm thinking I should've added it when I added the cinnamon stick and spices to the pan. The recipe doesn't specify. I guess they forgot. ;) Another teaspoon of spice (to equal a tablespoon, total) wouldn't be a bad idea.

No need to cook this forever and ever. Maybe it's different with lamb?

Instead of using all oil, I went 50/50 oil and butter.

Do you have a favorite version of this recipe? Indian cooking is new to me. Since I already have plenty of ginger and yogurt on hand, I'm experimenting.

Edit: forgot the mood music!
http://www.youtube.com/watch?v=73dvri...

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