Chicken Korma with Indian Bay Leaves

Name: Chicken Korma with Indian Bay Leaves
Yield: 4 to 6 servings
Ingredients: 1 chicken, cut into serving pieces; 1 cup whole milk yogurt; 1/2 cup chopped onion; 1 tablespoon chopped garlic; 1 tablespoon chopped ginger; 1 teaspoon sweet paprika; 1/2 cup chopped onion; 1 teaspoon chopped garlic; 2 tablespoons butter; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon ground cardamom; 1 teaspoon ground turmeric; 1 teaspoon ground hot chile pepper; 2 tablespoons poppy seeds; 2 Indian bay leaves

Chicken Indian Braising Bay Leaf Spices Make Ahead Stew Poultry Main Dish

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4 to 6 servings

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Ingredients (16)

1 chicken, cut into serving pieces
1 cup whole milk yogurt
1/2 cup chopped onion
1 tablespoon chopped garlic
1 tablespoon chopped ginger
1 teaspoon sweet paprika
1/2 cup chopped onion
1 teaspoon chopped garlic
2 tablespoons butter
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground cardamom
1 teaspoon ground turmeric
1 teaspoon ground hot chile pepper
2 tablespoons poppy seeds
2 Indian bay leaves

Nutritional Information

Calories637
Fat44.64g
Saturated fat15.11g
Trans fat0.46g
Carbs10.97g
Fiber2.47g
Sugar4.88g
Protein46.8g
Cholesterol195.73mg
Sodium195.24mg
Nutritional Analysis per serving (4 servings) Powered by

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How to Store Chicken

Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.

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How to Freeze Chicken

While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.

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Next: How to Thaw Chicken

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How to Thaw Chicken

You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).

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Next: How to Store Chicken

Indian bay leaf (Cinnamomum tejpata) comes from a tree related to cinnamon and has a strong, spicy aroma. Indian bay leaf resembles an elongated, large bay leaf with three distinct lengthwise veins. These tough leaves are most commonly used in India and Sri Lanka. Ground Indian bay leaf appears in the northern Indian spice mixture garam masala and in dishes like this korma.

from: Field Guide to Herbs & Spices by Aliza Green

Instructions

1Marinate chicken in a mixture of yogurt, 1/2 cup chopped onion, 1 tablespoon chopped garlic, ginger, and sweet paprika for at least 2 and up to 24 hours, in the refrigerator.
2Sauté 1/2 cup chopped onion and 1 teaspoon chopped garlic in butter until soft. Add coriander, cumin, cardamom, turmeric, and hot chile pepper and poppy seeds (white preferred).
3Add chicken and its marinade along with bay leaves and salt to taste, then cover and simmer about 45 minutes or until chicken is tender, adding a little water if needed to keep moist. Sprinkle with chopped cilantro and serve with steamed basmati rice.

Beverage pairing: Lustau Dry Amontillado Los Arcos, Spain. It’s not well known that amontillado is a tremendous counterpart to well-spiced Indian food. Something about the nuttiness and hit of dusty spice in the sherry marries wonderfully with the array of aromas and flavors in the dishes. This is a benchmark sherry and should be served slightly chilled.

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