Korma often involves yogurt but Sahni's recipe used coconut milk which was much easier to use since it didn't curdle like yogurt does when heated too much. This recipe was adapted from “Indian Regional Classics” by Julie Sahni. Serve with basmati rice or a stuffed bread. Use homemade garam masala for extra delicious results.
2tablespoonstoasted slivered or sliced almondsfor garnish
¼cupvegetable oil
1 ½cupsfinely chopped yellow onion
1teaspoonminced garlic
¼teaspooncayenneoptional, for gentle heat
1 ¼poundsskinlessboneless chicken thighs or breast, cut into 1 ½-inch chunks
1cupfull-fatunsweetened coconut milk
1 ¼teaspoonskosher salt
¼cupunsweetened coconut creamscoop from the top of an unshaken can of coconut milk
2teaspoonsgaram masalasee Notes
Instructions
In a large heavy nonstick skillet over medium heat, toast the almonds, stirring for about 2 minutes until lightly browned and fragrant. Transfer to a plate and set aside.
Warm the oil in the pan over medium-high heat, add the onion and garlic. Cook, stirring frequently, until some of the onion has browned, about 8 minutes. Add the cayenne, cook for about 45 seconds, until the onion is rusty orange, then add the chicken. Cook, stirring, until it loses some of its pink color, about 2 minutes.
Stir in the coconut milk and salt. Bring to a boil, then decrease the heat to around medium-low to gently simmer, covered, for 10 minutes. Uncover and increase the heat to simmer strongly for about 5 minutes to thicken the sauce a bit. Add the coconut cream and garam masala. Let heat through, 1 to 2 minutes, then let rest, uncovered, for 5 minutes. Season with salt, if needed, then transfer to a warm shallow bowl. Sprinkle with the almonds and serve.
Notes
To make garam masala, in a dry skillet combine: ½ teaspoon cardamom seeds, 1 ½ inches of cinnamon stick broken into small pieces, ½ teaspoon whole cloves, 2 teaspoons black peppercorns, 1 tablespoon plus 1 teaspoon cumin seeds, and 1 tablespoon plus 1 teaspoon coriander seeds. Toast over medium heat, shaking frequently for 2 to 3 minutes, until super fragrant. Cool a few minutes, then in batches using an electric coffee grinder dedicated for grinding spices, render the whole spices to a powder. Add ½ teaspoon grated nutmeg, if you like. Transfer to an airtight container and store for up to 3 months. Makes about ¼ cup.The Moghul Chicken Korma recipe was adapted from Julie Sahni's Indian Regional Classics (Ten Speed Press, 2001).