Korma

Ingredients

• 3 lbs chicken thighs ((boneless and skinless))
• 2 teaspoons vegetable oil
• 2 teaspoons garam masala
• 2 teaspoons curry powder
• 2 cloves garlic (, pressed)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper ((freshly ground))
• 3 white onions (, peeled and quartered)
• 6 cloves garlic (, peeled)
• 4 teaspoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon cumin
• 1 teaspoon garam masala
• 1/4 teaspoon ground cardamom
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• 1/8 teaspoon freshly grated nutmeg
• 3 tablespoons vegetable oil
• 3 large tomatoes (, peeled, seeded and cut into small cubes)
• 1 tablespoon ginger root (, freshly grated )
• 1 1/2 oz ground almonds
• 1 cup coconut milk ( canned unsweetened )
• 1 cup yogurt ((dahi))
• 1 cup cold water
• 1/2 small red hot pepper (, seeded and chopped)
• 1 tablespoon brown sugar
• Blender

Instructions

1. 1

   --- Marinade ---

2. 2

   Drizzle oil over the chicken and sprinkle with garam masala, curry powder, garlic, salt and pepper.

3. 3

   Mix by hand by massaging the meat and cover with plastic wrap.

4. 4

   Marinate for 8 hours in the refrigerator.

5. 5

   --- Chicken ---

6. 6

   Heat a grill pan over medium to high heat.

7. 7

   Grill the chicken (with its marinade) for 5 to 6 minutes on each side until cooked through. Set aside.

8. 8

   --- Sauce ---

9. 9

   Mix all the spices in a bowl.

10. 10

    Place the onions and cold water in a blender. Reduce to a smooth purée.

11. 11

    In a large pot, heat the olive oil over medium heat.

12. 12

    Add the mashed onion mixture and cook for 3 minutes, stirring constantly, until it begins to darken.

13. 13

    Add tomatoes, ginger, ground almonds, coconut milk, dahi, red pepper, spices and brown sugar. Mix well.

14. 14

    Reduce the heat, cover and simmer over low heat for 30 minutes.

15. 15

    Cut the chicken into small pieces and add it to the stewpot.

16. 16

    Simmer for an additional 15 minutes.

17. 17

    Serve with steamed white rice and/or naan.