Pistachio Chicken Korma Recipe
 It
is a common misconception that korma is a mild and creamy dish. In fact,
korma is not a dish but one of the several techniques used in Indian
cooking. This delectable korma from Delhi has an unusual and
irresistible aroma and taste.
Ingredients: (Serves 4)
115 g/4 oz shelled pistachio nuts
200 ml/7 fl oz boiling water
Good pinch of saffron threads, pounded
2 tablespoons hot milk
700 g/1 lb 9 oz skinless, boneless chicken
breasts or thighs, cut into 2.5 cm/1 inch cubes
1 teaspoon salt, or to taste
½ teaspoon pepper
Juice of ½ lemon
55 g/2 oz ghee or unsalted butter
6 green cardamom pods
1 large onion, finely chopped
2 teaspoons garlic puree
2 teaspoons ginger puree
1 tablespoon ground cilantro (coriander)
½ teaspoon chili powder
280 g/10 oz whole milk natural yogurt,
whisked
150 ml/5 fl oz single cream
2 tablespoons rosewater
6-8 white rose petals, washed, to garnish
Plain boiled rice or naan to serve
Method:
Soak the pistachio nuts in the boiling water
in a heatproof bowl for 20 minutes. Meanwhile, soak the pounded saffron
in the hot milk. Put the chicken in a non-reactive bowl and add the
salt, pepper and lemon juice. Rub into the chicken, cover and leave to
marinate in the refrigerator for 30 minutes.
Melt the ghee in a medium-sized, heavy-based
saucepan over a low heat and add the cardamom pods. When they have
puffed up, add the onion and increase the heat to medium. Cook, stirring
frequently, for 8-9 minutes, until the onion is a pale golden color.
Add the garlic and ginger purees and cook,
stirring frequently, for a further 2-3 minutes. Add the cilantro and
chili powder and cook, stirring, for 30 seconds. Add the chicken,
increase the heat to medium-high and cook stirring constantly for 5-6
minutes, until it changes color.
Reduce the heat to low and add the yogurt
and the saffron and milk mixture. Bring to a slow simmer, cover and cook
for 15 minutes. Stir halfway through to ensure that it does not stick to
the bottom of the pan.
Meanwhile, put the pistachio nuts and their
soaking water in a blender or food processor and process until smooth.
Add to the chicken mixture, followed by the cream. Cover and simmer,
stirring occasionally, for a further 15-20 minutes. Stir in the
rosewater and remove from the heat. Garnish with the rose petals and
serve immediately with plain boiled rice, or naan.
Happy Cooking,
Carol |
