Chicken Korma
When I was researching chicken korma recipes, it seemed about half of them called for almonds and half didn't. I decided to try a method without almonds, but when I went to make the garlic-ginger paste, I added too much water and ended up with a runny mess. So, in went the almonds. Voila, paste!In the end, I think the almonds contributed to the thick, textured sauciness of this dish. Perfect for sopping up with some naan.As is often the case, I worked with a couple different Madhur Jaffrey recipes as my main inspiration because her recipes are so often on point. I added our garam masala because the aromatic blend of cumin, coriander, cinnamon, cardamom, bay leaves and black pepper is the perfect fit.If you prefer to make this without almonds, I'd recommend using the same amounts of ginger and garlic plus 1 tablespoon water for the paste.Try this with Bhopali Pilaf and Spinach with Ginger, Fennel and Black Cumin.
- Servings: 4
Source: Oaktown Spice Shop
Ingredients
- inch piece fresh ginger, peeled and coarsely chopped
- garlic cloves, peeled and coarsely chopped
- sliced or slivered almonds
- tablespoons vegetable oil
- bay leaves
- cinnamon stick
- green cardamom pods
- cloves
- teaspoon single-origin wild mountain black cumin 
- onion, peeled and finely chopped
- tablespoons Oaktown Spice Shop garam masala
- tablespoon tomato paste
- lbs boneless skinless chicken thighs, cut into bite-sized pieces
- teaspoons Kashmiri red pepper powder
- teaspoon salt
- water
- tablespoons heavy cream