Padma Lakshmis Chicken Korma Recipes

PADMA LAKSHMI'S CHICKEN KORMA

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.

CHICKEN KORMA

Steps:

• Heat oil over medium-high heat, and add cinnamon, cardamom and cloves.
• When the aroma is released, reduce heat, and add the onion and garlic, cook until onion is softened.
• Add chicken and cook for about 5 minutes, then add salt, ground cinnamon, ground cardamom, ground cloves and hot pepper.
• Mix well so the spices cover the chicken.
• Add tomato sauce and water, cover and cook for 10 minutes.
• Add buttermilk, ground cumin and coriander, cover and cook for 5 minutes.
• Serve with rice or naan bread.

SLOW COOKER LAMB (OR CHICKEN) KORMA

Steps:

• Mash the garlic with the ginger and almonds, then mix with 4 tbsp of the water to form a paste.
• Heat the oil in a large frying pan, addd the meat in batches and fry until browned all over. Transfer the meat to the crock pot with a draining spoon.
• Add the onion to the pan and fry, stirring, for 2-3 minutes until turning golden. Add to crock pot.
• Add creamed coconut and water to the pan. Stir the creamed coconut until almost melted, then add the spices and the almond paste and bring to a boil. Season to taste with salt and pepper. Pour into the crock pot, stir, cover and cook on high for 3 hours or low for 6 hours until the meat is really tender.
• Stir in the garam masala, taste and re-season if necessary. Garnish with wedges of lemon and torn coriander leaves and serve with pilau rice and a green salad or other vegetable curry.

CHICKEN KORMA

Steps:

• Place sunflower seeds in a non stick frying pan with no oil nd dry fry over medium heat until lightly toasted.
• Cool and process until fine.
• heat half the oil in pan and cook the onions and garlic, add anothe tbsp of oil and add the spices, cook a further 1 minute.
• Add the cubed chicken and cook 3 more minutes, season with salt and pepper.
• stir in the yogurt and simmer gently for about 15 minutes or until chicken is tender.
• Stir in sunflower seed powder and coriander.
• serve over rice.