Chicken Korma

Here is another recipe I have nicked from my Mom! I love the taste as it is mild but also has a sweet & sour taste when fried onions are mixed with yoghurt. As usual, I have tweaked the recipe so Mom don't panic - most of it is the way you make it!

Preparation & Cooking: 45 minutes

Serves 4

Ingredients

1/4 cup oil

5 medium onions very thinly sliced 
4 cardamom pods
1 teaspoon chilli powder
1 teaspoon coriander powder
8 cloves
10 whole black peppers

2 tablespoon garlic/ginger paste

1 pinch nutmeg

1 kg chicken pieces (boneless breast pieces preferred)

5 tablespoon Greek yoghurt

Salt to taste
1 tablespoon rose essence 

1 teaspoon saffron (soak in rose water)

1 bunch fresh coriander roughly chopped

Method

• Heat oil in a large pan and fry onions in medium heat till golden brown. Remove the fried onion from the oil and drain on kitchen towel.
• Add all the spices (except nutmeg) and garlic/ginger paste to the oil and add a little water to prevent burning. Mix well and simmer for 3-4 minutes. Add the chicken pieces and cook for a couple of minutes on high heat. This will seal the chicken and retain moisture.
• Add a cup of water, or as much as needed, and cover the pan. Simmer on low heat for 5 minutes.
• In the meantime crush the fried onions and mix with yoghurt, add to the chicken curry. Mix well, cover and cook on low to medium heat till the chicken is done. Add a little water if the gravy is too dry. Check seasoning and add salt to taste if needed.
• Just before taking off the heat, add nutmeg and saffron soaked rose water. Garnish with coriander leaves. Serve with rice or flat bread.