Super Fast Chicken Korma

Name: Super Fast Chicken Korma
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1 tbsp fresh ginger; 5 garlic cloves; 6 tbsp vegetable oil; 3 bay leaves; 1 cinnamon stick; 8 cardamom pods; 4 whole cloves; 0.25 tsp cumin seed; 1 small onion; 1 tbsp ground coriander; 1 tbsp ground cumin; 3 canned plum tomatoes; 3 lb chicken breasts; 0.25 tsp cayenne pepper; 0.75 tsp salt; 3 tbsp heavy whipping cream

Chicken, coriander and plum tomatoes simmered on the stove and spiced with ginger and bay leaves for a South Asian korma.

40 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 25 min · 40 min total
Difficulty: medium

1
Put ginger, garlic, and 3 tb water in the container of an electric blender. Blend into smooth paste.
2
Put oil in wide frying pan and set over high heat. When very hot, add bay leaves, cinnamon, cardamom pods, cloves, and cumin seeds. stir once or twice and add onion. stir and fry for about 3 minutes or until onion turns brownish.
3 min
3
Add the paste from the blender, ground coriander, and ground cumin and fry for 1 minute add chicken, cayenne, salt, and 1 c water.
1 min
4
Bring to a boil. Cover, turn heat to medium, and cook for 15 min, turning chicken pieces over now and then.
15 min
5
Remove cover, add cream, and cook on high heat for 7-8 minutes more or until sauce has thickened. Stir gently throughout.
8 min