Green Chicken Korma
I don’t feel like I have any right to post recipes for Indian food. I mean, I’m a native New Yorker with a Hungarian/Ukrainian/Israeli/Jewish background, who used to cut class in high school to go out for dim sum just a few blocks away in Chinatown. And more to the point, there are so many absolutely incredible Indian food bloggers out there, who know more about Indian cooking than I ever will.
Ah, who am I kidding? I have a massive cookbook collection, easy access to all spices and ingredients I could possibly desire, and boundless joy in being able to figure everything out!
So, here is my version of green chicken korma, adapted from a recipe in 50 Great Curries of India by Camellia Panjabi. I fussed around with it until I was happy, and generally had a good time.
The result is toothsomely green, and very cheering to make and eat on nights when I get home late. It is absolutely a quick and easy dish to prepare, but the intricacy of the flavor would never give that away.
Green Chicken Korma
(adapted from 50 Great Curries of India by Camellia Panjabi)
1/2 C almond meal
2 medium onions, chopped
1 large handful fresh cilantro leaves
1/4 C fresh mint leaves
2 fresh green jalapenos
3/4 C chicken stock
1 dried bay leaf
3 green cardamom pods
A 2″ cinnamon stick
1″ piece of fresh ginger, peeled and finely chopped
2 large cloves garlic, finely chopped
1 lb. chicken breast, cut into bite-sized pieces
1/2 tsp ground coriander
1/4 tsp ground cumin
1/2 tsp sugar
1 tsp freshly squeezed lime juice
2 tbsp heavy cream
1/4 tsp ground mace
Butter and oil for frying
Salt to taste
Fry the onions in 1 tbsp olive oil and 1 tbsp butter over medium heat until dark brown, but not burnt. When they’re done, throw them in a blender along with the cilantro, mint, jalapenos, almond meal, and 1/4 C chicken stock. (Note: You can alter the spiciness to taste by removing some or all of the ribs and seeds from the jalapenos before blending the rest in.) Puree.
In that same pan, add another 1 tbsp olive oil over low heat, and saute the bay leaf, cardamom pods, cinnamon, ginger, and garlic until they start to smell just wonderful. Raise the heat to medium, add the chicken pieces, and continue to saute for another 5 minutes or so, or until seared on all sides. Add the coriander and cumin, and saute another 2 minutes. Add the green puree, and saute for yet another 2 minutes.
Add the salt, sugar, lime juice, and 1/2 C chicken stock. Bring to a boil, then lower the heat and simmer until the chicken is cooked. Stir in the heavy cream.
Heat about 1/2 tbsp olive oil in a separate small pan or, ideally, in a metal ladle, and stir in the ground mace as the oil heats. Give it about 10 seconds, then stir the mace oil into the korma.