04-14-2022 Howard Magazine - Flipbook - Page 41
Pakistani chicken korma
“This delightfully flavorful, authentic Pakistani chicken
korma recipe came to us from my guest Nadia of Journey to
Table. This chicken korma has made it onto our regular meal
rotation and we now eat it once a month.
For me, the thing that sets Nadia’s korma apart from Americanized recipes is the technique of infusing the oil in which
the chicken is cooked with whole spices — cardamom, pepper,
cloves, cinnamon, and fresh ginger. In our Americanized
recipes, we tend to simply add tablespoons of garam masala at
the end of everything, rather than the hearty servings of both
fresh and ground spices in Nadia’s recipe. The difference creates a far richer, more complex, flavorful, and layered dish.”
Ingredients
1/4 cup vegetable oil
1/2 large onion, sliced
3 whole cloves
3 green cardamom pods, whole
3 whole black pepper pods
1 inch cinnamon
1 lb. chicken, fat removed, cut into bite-size pieces
1 tbsp. garlic minced or crushed
1 tsp. ginger crushed
1/2 tsp. ground coriander
1 tsp. ground cumin
1/4 tsp. turmeric
1/2 tsp. chile powder
1/2 tomato, finely chopped
1 tbs. ground almonds or almond meal/flour
1/4 mix of water and heavy cream/milk
salt (I use 1 3/4 tsp.) and freshly ground pepper (1/2 tsp.)
chopped coriander (to garnish)
blanched almonds (to garnish)
Directions
1 Heat the oil in a pot. Once hot, fry the onion, cloves,
cardamom pods, black pepper pods, for 3-4 minutes until the
onion begins to soften and light golden brown in color.
2 Add the chicken, garlic and ginger and cook together for
3-4 minutes.
3 Add all the remaining spices and 1 tsp. salt, and cook for
2-3 minutes.
4 Add the chopped tomato for 2-3 minutes, followed by the
milk mixture, and ground almonds.
5 Cover and cook for about 10 minutes until oil separates.
6 Open and add garam masala, and taste for salt content
7 Serve hot, and garnish with blanched almonds and
chopped coriander, optional.
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