Chicken Korma

Circle B Kitchen

This is a recipe that we've been working on for a few years and feel like we finally nailed. The flavors are incredible and the aromas of this sauce are intoxicating. We have grilled the meat over charcoal, on a gas grill and stovetop and they're all delish. Thighs are very forgiving in terms of cooking time, just make sure they're cooked through.

For the Chicken Marinade:

2 lbs boneless skinless chicken thighs, cut in half

1/2 teaspoon freshly ground black pepper

½ teaspoon curry powder

1 teaspoon garam masala

1/2 teaspoon salt

1/4 cup vegetable oil

For the Sauce:

2 tablespoons vegetable oil

2 medium sized onions peeled and roughly chopped (about 2 cups)

2 cloves garlic peeled and chopped

1 teaspoon freshly grated ginger

½ teaspoon cumin seeds

1 teaspoon turmeric

2 teaspoons curry powder

1/4 teaspoon ground cumin

2 teaspoons garam masala

¼ teaspoon cinnamon

1 teaspoon coriander powder

¼ teaspoon black pepper

¼ teaspoon cayenne

1 teaspoon ground cardamom

¼ teaspoon nutmeg

1 cup unsweetened canned coconut milk

½ cup plain or Greek yogurt

2 teaspoon ground almonds

1 heaping teaspoon brown sugar

1 teaspoon salt or to taste

For serving:

Chopped fresh parsley or cilantro

Cooked basmati rice

Combine the marinade ingredients in a bowl. Pour into a ziploc bag and then add the chicken pieces to the marinade. Mix well and refrigerate for at least 2 hours.

For the Korma Sauce

Heat the oil in a large saucepan over medium heat and then add the cumin seeds and saute for 30 seconds. Add the chopped garlic and ginger, saute for 30 seconds, then add the onion and cook for 2- 3 minutes, stirring constantly, until it softens and begins to take on a little color.

Once the onion is cooked, reduce the heat and add the spices. Saute for about 1 minute on low heat, being careful not to let them burn. Turn off the heat and allow the mixture to cool down a little. Place the mixture in a blender and puree until it creates a smooth paste. Return the mixture to the pan and add the coconut milk, salt and yogurt. Stir continuously for 1 or 2 minutes over low heat and then bring it to a simmer. Stir in the brown sugar and almond powder and simmer for a few more minutes, tasting for salt and pepper. If the sauce seems too thick, add a little water or coconut milk, or if too thin, simmer gently until it thickens. Allow the sauce to simmer over low heat, partially covered, while you cook the meat.

For the Chicken...

To cook stovetop:

Heat a large heavy bottomed skillet over medium-high heat and drizzle in 2-3 tablespoons of vegetable oil. Add the marinated chicken and saute for 8-10 minutes until it's cooked, turning so it cooks on all sides. Remove from the heat and set aside.

To cook on the grill:

Make sure the grill is super clean. Oil the grill liberally with vegetable oil and heat to medium-high. Place the marinated meat on the grill and cook 4-5 minutes per side or until cooked through. Remove the grill and allow the meat to rest for 10-15 minutes and then cut into 1-inch chunks. Add the meat to the sauce over low heat. Stir to coat all of the pieces, heat through and serve with basmati rice and a sprinkling of chopped fresh parsley or cilantro.