Savory Tamarind Chicken Korma
Indulge in the rich flavors of this Savory Tamarind Chicken Korma, a vibrant dish inspired by Padma Lakshmi's recipe from 'Tangy Tart Hot & Sweet.' This korma is not only a feast for the senses but also a culinary adventure that brings together the warmth of aromatic spices, tanginess from tamarind, and the creaminess of half-and-half. The dish combines tender chicken marinated in vinegar with a symphony of spices and fresh ingredients to create a luscious sauce that pairs perfectly with fluffy basmati rice. Despite the array of ingredients, most require minimal prep time, making this a feasible meal to prepare even during a busy weeknight. Gather your ingredients beforehand, as this will streamline your cooking process, allowing you to enjoy a comforting bowl of korma in no time.
N/A
Servings
N/A
Calories
20
Ingredients
Ingredients
Boneless skinless chicken breasts
2 lbs (Cut into stew chunks)
White wine vinegar
2 tablespoons (None)
Tamarind pulp
1 ounce (Soak in boiling water)
Boiling water
1 cup (For soaking tamarind)
Green cardamom pods
10 (Seeds removed from pods)
Cloves
6 (None)
Star anise
3 (Whole)
Black peppercorns
1/2 teaspoon (None)
Plum tomatoes
4 (Each cut into 8 pieces)
Half-and-half
1 pint (None)
Sesame oil
3 tablespoons (None)
Hot red chili peppers
3-4 (Dried)
Black cardamom pods
3 (None)
Cinnamon stick
1 (None)
Garlic cloves
3 (Minced)
Shallots
9 (Thinly sliced)
Raw cashews
1/2 cup (Crushed in a mortar and pestle)
Gingerroot
1 inch piece (Minced)
Garam masala
1 teaspoon (None)
Salt
1 teaspoon (To taste)
Instructions
1
Begin by combining the boneless skinless chicken chunks with white wine vinegar in a large bowl. Cover and refrigerate for 30 minutes to allow the flavors to meld.
2
While the chicken is marinating, prepare the tamarind by placing the pulp in a small bowl and covering it with boiling water. Allow it to soak for 20 minutes until softened.
3
Meanwhile, grind the green cardamom seeds, cloves, star anise, and peppercorns in a mortar and pestle or spice grinder until finely combined.
4
Combine the ground spices with the soaked tamarind pulp mixture, mixing until smooth. Set this tamarind gravy aside.
5
In a food processor or blender, puree the plum tomatoes along with the half-and-half until you achieve a smooth consistency. Set this mixture aside as well.
6
In a deep, heavy skillet, heat the sesame oil over medium heat. Add the dried red chilies, black cardamom, and the cinnamon stick, cooking for about 2 minutes until fragrant.
7
Next, stir in the minced garlic, sliced shallots, crushed cashews, and minced ginger. Cook while stirring for 6 to 8 minutes, allowing the shallots to soften.
8
Add the reserved tamarind and ground-spice mixture to the skillet, cooking while stirring for another 2 minutes to incorporate the flavors.
9
Pour in the reserved tomato and half-and-half mixture, adjusting the heat to medium-low. Stir in the garam masala and let the mixture simmer until it thickens, roughly 15 to 20 minutes. Season with salt to taste.
10
Finally, add the marinated chicken to the skillet, cooking and stirring for an additional 7 minutes until the chicken is cooked through and absorbs the flavors.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Tamarind Chicken Korma?
It is a vibrant dish inspired by Padma Lakshmi's recipe, featuring aromatic spices, tangy tamarind, and a creamy tomato and half-and-half sauce.
Who inspired this Savory Tamarind Chicken Korma recipe?
This dish is inspired by Padma Lakshmi's recipe from her book 'Tangy Tart Hot & Sweet'.
How long should the chicken marinate?
The chicken should be marinated in white wine vinegar for 30 minutes in the refrigerator.
What type of vinegar is used in the marinade?
The recipe calls for two tablespoons of white wine vinegar.
How do I prepare the tamarind pulp for the korma?
Place the tamarind pulp in a small bowl, cover it with boiling water, and let it soak for 20 minutes until softened.
Which spices need to be ground in a mortar and pestle?
You should grind green cardamom seeds, cloves, star anise, and peppercorns together until finely combined.
What ingredients are used to make the creamy tomato base?
The base is made by pureeing plum tomatoes and half-and-half in a food processor or blender until smooth.
What kind of oil is recommended for cooking this korma?
The recipe specifies using three tablespoons of sesame oil.
Which whole spices are added to the skillet first?
Dried red chilies, black cardamom pods, and a cinnamon stick are the first spices added to the heated sesame oil.
How long should the whole spices cook in the skillet?
The whole spices should be cooked for about 2 minutes until they become fragrant.
What aromatics are added to the skillet after the whole spices?
Minced garlic, sliced shallots, crushed cashews, and minced ginger are added next.
How should the cashews be prepared for the korma?
The raw cashews should be crushed using a mortar and pestle before being added to the skillet.
How long do you cook the shallots and aromatics?
Cook the shallots, garlic, cashews, and ginger for 6 to 8 minutes until the shallots have softened.
When is the ground-spice and tamarind mixture added to the pan?
Add the tamarind and ground-spice mixture after the shallots have softened, cooking for an additional 2 minutes.
At what point do I add the tomato and half-and-half puree?
Pour the tomato and half-and-half mixture into the skillet after the tamarind and ground spices have been incorporated.
How long does the sauce need to simmer and thicken?
The mixture should simmer on medium-low heat for roughly 15 to 20 minutes until it thickens.
When should I add the garam masala?
Stir in the garam masala right after adding the tomato and half-and-half mixture to the skillet.
When is the marinated chicken finally added to the sauce?
The marinated chicken is added to the skillet after the sauce has simmered and thickened.
How long does the chicken take to cook in the sauce?
The chicken should be cooked and stirred for about 7 minutes until it is cooked through and flavorful.
What is the best side dish to serve with this korma?
This savory korma pairs perfectly with a side of fluffy basmati rice.
How much chicken is required for this recipe?
You will need 2 lbs of boneless skinless chicken breasts cut into stew chunks.
What provides the tanginess in this dish?
The tanginess comes from both the white wine vinegar in the chicken marinade and the tamarind pulp.
What gives the korma its creamy texture?
The creaminess is achieved by blending one pint of half-and-half with the plum tomatoes.
How many ingredients are used in this Savory Tamarind Chicken Korma?
The recipe contains 20 distinct ingredients including spices and fresh produce.
Is this recipe difficult to prepare on a weeknight?
While there are many ingredients, most require minimal prep, making it a feasible and comforting weeknight meal.
How should the gingerroot be prepared?
A 1-inch piece of gingerroot should be minced before being added to the dish.
What type of tomatoes does the recipe call for?
The recipe specifically uses 4 plum tomatoes, each cut into 8 pieces before pureeing.
What are the primary tags associated with this dish?
Key tags include korma, chicken, tamarind, stew, indian cuisine, and aromatic spices.
Do I need to remove the seeds from the cardamom pods?
Yes, for the green cardamom pods, you should remove the seeds from the pods before grinding them.
How many shallots are needed for this recipe?
The recipe requires 9 shallots, which should be thinly sliced.