Out of all the Pakistani curries I would have to say chicken korma tops the list…There’s just something about the flavor and deliciousness and aroma that makes my taste buds tingle. Korma, is basically a curry where meat or poultry is braised in a tomato/onion/yogurt sauce that’s simmered until it’s thickened. Traditionally it’s eaten with rice or naan. Naan is fluffy bread that’s traditionally eaten in the Indian/Pakistani subcontinent and it’s baked in a tandoor (clay oven). Now I know we can’t all have tandoor’s in our kitchen, (Though how awesome would that be?!) so I would recommend getting it either from a Pakistani/Indian grocery store or really anywhere. Nowadays it’s so popular I saw it in Publix and Krogers! My favorite brand would have to be Reya and it can be found at…believe it or not…Costco.
- 4 tsp salt
- 1 whole chicken cut into 16 pieces
- 1/2 cup oil
- 3 1/2 cups sliced onions
- 1 cup tomato puree
- 2 tbsp ginger garlic paste
- 1 cup water
- 1 cup whisked plain yogurt
- 1/4 cup oil
- Lazeez Asian Cuisine x Foodjabi korma spice blend
- Parboil the chicken by boiling the chicken in water and salt for 5 minutes. You will see this gray foam on top which you will discard and then rinse and drain the chicken.
- In a pot on medium/medium low heat add 1/2 cup oil, onions. Brown and caramelized them (should take 15-20 minutes)
- In a blender, add a can of whole peeled tomatoes and purée until smooth. (We’re going to use 1 cup of this tomato purée)
- Into the onions add 1 cup of the tomato puree and cook for 2-3 minutes.
- Add this tomato onion mixture into a blender and puree.
- Add 2 tbsp of ginger garlic paste, 1 cup water, 1 cup plain yogurt. Blend until really really smooth.
- Add this mixture back into the same pot, add 1/4 cup of oil, Lazeez Asian Cuisine x Foodjabi korma spice blend and mix well.
- On medium/medium high heat cook this covered for about 10 minutes. (Mix every so often so nothing burns on the bottom)
- After 10 minutes reduce the heat to medium/medium low, add 1/2 cup oil, parboiled chicken, 1 cup water and bring it up to a simmer. Once it’s simmering, cover with a lid and cook for 15 minutes or until the chicken is completely cooked.
- The oil should have separated from the gravy. If you prefer a more liquid consistency you can add some more water. If you prefer it more thick you can cook it down further.
- Enjoy hot with some naan or rice!