Season 2, Episode 4, Chickenlover

Day 239

Portrait of an Ameraucana Hen

Couldn't resist sharing Gladys, she is full of sass.

Chicken korma

Korma or qorma is a dish originating in South Asia, consisting of meat or vegetables braised with yogurt, water or stock, and spices to produce a thick sauce or gravy.

Preparation

The korma style is similar to other braising techniques in that the meat or vegetable is first cooked briskly, or seared, using a high heat, traditionally using ghee, and then subjected to long, slow cooking using moist heat and a minimum of added liquid.The pot may be sealed with dough during the last stages of cooking, using a technique called dum or dampokhtak.

The korma can make use of a technique called bagar: later in the cooking, additional spices are mixed with heated ghee and then combined with the sauce formed by the braising; the pan is then covered and shaken to release steam and mix the contents.

There is a wide variation between individual korma and other "curry" recipes. Chilli and ginger are often used, but the precise method of preparation results in widely different flavors. Indian bay leaves or dried coconut may be added, the latter being a predominantly South Indian flavoring.A korma pilau (pilaf) is a rice and meat dish made with braised meat.

Taste ?

Taste and flavor-wise, they are both delicious. Chicken korma is a mild, creamy curry that is spiced for flavor and not for heat.

Tips to make chicken korma

Bone-in chicken tastes best in this recipe as the juices from the bones seep to the korma and make the gravy delicious.

Marinating the chicken is optional. It is just done to tenderize the meat. If you prefer to skip the step, add all of the marinade ingredients together to the pan along with chicken.

A korma curry gets its creamy texture from yogurt and nut paste. Traditional korma recipe does not use any kind of starch to thicken the curry.

The aroma comes from the fried onion paste, take care to fry the onions evenly.