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
  1. Place the chicken in a bowl with the vinegar, while you prepare the remaining ingredients.
  2. 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.
  3. Add the fresh chili, shallot, garlic, and ginger and saute until tender.
  4. Stir in the remaining spices and season to taste.
  5. Add the tomatoes and the cream, bring to a low simmer.  Cook 15 minutes.
  6. Check the seasoning.  Serve with the rice.

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