INDIA - Chicken Korma

A rich, complex korma curry with moist and buttery pieces of chicken, with notes of cardamom, turmeric, paprika (I use paprika instead of red chili because of the little one!), dressed with coriander leaves.

INGREDIENTS

• 1 large onion - quartered
• 1 medium onion - diced
• 2 cloves garlic - roughly chopped
• 2 clove garlic - diced
• 1 handful of cashew nuts
• 2 tomatoes - roughly chopped
• 3 tsp cumin powder
• 3 tsp coriander powder
• 2 tsp turmeric
• 1/2 tsp cinnamon powder
• 1/2 tsp cardamom powder
• 1 tsp black pepper crushed
• 3 tsp paprika powder
• 1 handful cilantro leaves
• 4 tbsp vegetable oil
• 4 tbsp butter
  
• 1 tsp ketchup
• 1 tbsp red wine vinegar
• 1 pinch of sugar
• 1 tsp tomato paste
• 2-3 chicken breasts - clean and diced into 1 inch (2cm) cubes
• 3 tbsp natural yogurt

PREPARATION

1. Boil water in a vessel - to this add the 1 large onion (quartered), 2 cloves garlic (roughly chopped), handful of cashew nuts, 1 tsp each of turmeric, cumin, coriander, paprika powder, and salt.  Boil for say 10-15 min until everything is super soft.
2. Pour out the excess water in a retaining vessel (you may need to add back water while blending) and leave enough so that its covering the contents of the vessel.
3. Before moving to the next step, marinade the diced chicken with1 clove garlic diced, 1 tsp of paprika and turmeric, salt, 1 tsp oil, and 3 tbsp yogurt.  Let it rest while proceeding to the next couple steps - it needs about 15 min to marinade.
4. In another vessel, throw in 2 tbsp butter, 1 medium onion (sliced), 1 garlic clove (diced), and the butter, and sautée until the onions are translucent.  Throw in 1 tsp salt and a pinch of sugar.  Also throw in 1 tsp ketchup, 1 tsp tomato paste, and 1 tbsp red wine vinegar. Stir well on medium heat until the mixture thickens, and the tomatoes are soft and mushy.
5. Throw the tomato mixture into the vessel with the cashew / onion / garlic / spices mixture.
6. Using a hand-blender, blend the heck out of this mixture until it's a thick, rich consistency.  Add back some the liquid if you need.  It should be able to pour, so make it like as thick as a smoothie. This is your korma curry mixture.  It will be way more than you need for this dish, so I like to put half of it in a jar and stick it into the freezer to use on another day.
   
7. Heat up a skilled on med-high heat, and put in the rest of the butter.  Wait till the bubbles disappear without letting it burn.  Throw in the chicken, marinade and all, and let it cook until the yogurt liquid disappears.  The chicken should be pretty much cooked through already at this point.
   
8. Add enough of the thick korma curry mixture to cover the chicken.  Simmer the whole thing for like 5 min stirring well to incorporate into the chicken fully. Throw coriander leaves over the top and mix through.
   
9. Turn off the burner, and let rest for about 15 - 30 min before serving so that the flavors get fully absorbed by the chicken.