This was my favorite food while growing up. The person who taught me how to make it was a family friend. Kormas are found in many different countries and are made with many different variations. I hope you enjoy this dish as much as my family does!
- 1 whole chicken, skinned and cut up into pieces
- oil as needed (canola preferred)
- 3 medium sized onions, thinly sliced
- 2-3 green or red chillies
- 5 cloves of garlic
- 2-inch piece of ginger
- 1 cup of yogurt (Greek preferred)
- 1 cup of light cream (or heavy cream)
- 1 cinnamon stick
- 3-5 bay leaves
- 7 whole cardamons (either whole or just the pods, ground)
- 1 heaping tsp coriander powder
- 1/2-1 tsp red chilli powder (depending on how spicy you want it)
- 1 tsp garam masala (homemade preferred)
- 1 tsp salt (or to taste)
- 1/2 tsp cane sugar
- Cover bottom of shallow pot with oil. Bring to medium heat and then add sliced onions.
- Fry onions, stirring often, until they are a golden brown-approximately 7-10 minutes.
- Once golden, put in a colander and allow to drain completely. Reserve the oil for later.
- In a mortar and pestle (or a food processor), add salt, ginger, and garlic. Mash into a paste.
- Add some of the reserved oil (approximately 3 Tbsp) to the same pot . Turn temperature to medium heat and add bay leaves, cardamon, and cinnamon stick. Let sizzle for 1 minute.
- Add chicken pieces, in a single layer, and brown for 5 minutes on each side.
- Add ginger/garlic/salt paste. Stir, and allow to cook for 5 more minutes.
- In a bowl combine yogurt, cream, chillies, and the remainder of the spices. Add to the chicken.
- Partially cover pot and allow to cook, stirring occasionally, for 20 minutes.
- Crush half of the fried onions and add to chicken (the rest is reserved for garnish).
- Reduce heat to low, cover the pot tightly, and let it simmer for an additional 10 minutes.
- Sprinkle with remaining onions and serve with basmati rice or naan.