Mar 14, 2008
Chicken Korma
- 1 lb boneless, skinless chicken thighs, cut in 1" chunks
- 1 tbsp white wine vinegar
- 1 fresh red chili, sliced
- 1 dried hot red chili
- canola oil
- 1/2 a cinnamon stick
- 2 black cardamom pods
- 1 shallot, minced
- 3 garlic cloves, minced
- 1" ginger, peeled, minced
- 1 tsp ground cardamom
- cracked pepper
- sea salt
- a pinch of chinese 5 spice
- 2 ripe tomatoes, diced
- 1 cup light cream
- 1/4 tsp curry powder
- 1/4 tsp cayenne
- 1/2 tsp turmeric
- 1/2 tsp coriander
- steamed white rice
- Place the chicken in a bowl with the vinegar, while you prepare the remaining ingredients.
- Heat 1 tbsp of the canola oil in a dutch oven and add the dried chili, the cinnamon stick, and the cardamom pods. Stir well.
- Add the fresh chili, shallot, garlic, and ginger and saute until tender.
- Stir in the remaining spices and season to taste.
- Add the tomatoes and the cream, bring to a low simmer. Cook 15 minutes.
- Check the seasoning. Serve with the rice.
very tasty–almost better as a leftover