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LOCATION: Recipes >> Indian >> Chicken Korma 02

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Chicken Khorma

1 lb chicken breast, cut in medallions
2 cups diced onions
3 tablespoons vegetable oil
1/2 cup water
1-1/2 cups yoghurt (or 1 cup yoghurt and 1/2 cup heavy cream)
12 cardamom pods
24 cloves
1 teaspoon cumin seeds
4 bay leaves
1 teaspoon coriander powder
1/8 teaspoon red chile powder
1/2 teaspoon salt

Saute the onions in the vegetable oil until browned. Add the
cardamom, cloves, and cumin and saute for a minute longer. Add 1
cup of the yoghurt in 2-tablespoon increments, frying until the
moisture evaporates; add the next 2-tablespoon blob of yoghurt and
repeat until 1 cup of yoghurt is used up.

Add the chicken to the onion-yoghurt mixture and braise until the
chicken is no longer pink. Add the rest of the yoghurt (or the
cream), water, salt, bay leaves, coriander, and red chile powder.
Cover and simmer for 30 minutes, stirring occasionally.

After 30 minutes have elapsed, let the khorma rest. This is important
because it lets the flavors blend more fully. Rest it for at least
an hour, but it's best if rested overnight in the refrigerator.
Reheat slowly.

Don't eat the whole spices, but no harm will come to you if you

Serve with rice pilau and a cucumber raita.


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