Chicken Korma With Indian Bay Leaves Recipe

Total Time: 2 hrs 50 mins Preparation Time: 2 hrs Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 chicken, cut into serving pieces
• 1 cup whole milk yogurt
• 1/2 cup chopped onion
• 1 tablespoon chopped garlic
• 1 tablespoon chopped ginger
• 1 teaspoon sweet paprika
• 1/2 cup chopped onion
• 1 teaspoon chopped garlic
• 2 tablespoons butter
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground cardamom
• 1 teaspoon ground turmeric
• 1 teaspoon ground hot chili pepper
• 2 tablespoons poppy seeds
• 2 indian bay leaves

Recipe

• 1 marinate chicken in a mixture of yogurt, 1/2 cup chopped onion, 1 tablespoon chopped garlic, ginger, and sweet paprika for at least 2 and up to 24 hours, in the refrigerator.
• 2 sauté 1/2 cup chopped onion and 1 teaspoon chopped garlic in butter until soft. add coriander, cumin, cardamom, turmeric, and hot chile pepper and poppy seeds ( preferred).
• 3 add chicken and its marinade along with bay leaves and salt to taste, then cover and simmer about 45 minutes or until chicken is tender, adding a little water if needed to keep moist. sprinkle with chopped cilantro and serve with steamed basmati rice.
• 4 beverage pairing: lustau dry amontillado los arcos, spain. it’s not well known that amontillado is a tremendous counterpart to well-spiced indian food. something about the nuttiness and hit of dusty spice in the sherry marries wonderfully with the array of aromas and flavors in the dishes. this is a benchmark sherry and should be served slightly chilled.