Chicken Korma With Aloo (Potatoes)
Makes 6-8 servings
A little more than 1/2 cup canola oil
2 bay leaves
1 cinnamon stick
4 green cardamoms
4 cloves
6 crushed black peppercorns
2 medium onions (or 1 large), finely chopped
2 large potatoes, quartered (as desired)
1 (8-ounce) can tomato sauce
4 cloves of garlic, grated
1 1/2-inch piece of ginger, grated
1/4 teaspoon turmeric
1 1/2 pounds boneless chicken thighs, fat trimmed
4 skinless chicken legs
Salt to taste
Cayenne pepper (ground) to taste
1/2 cup plain, nonfat or low-fat yogurt, beaten
Garnish
1/4 teaspoon garam masala (available at Ambica at 91st and Metcalf)
1 tablespoon cilantro
Heat the oil in a deep pan on medium. Add bay leaves, cinnamon stick, cardamoms, cloves and black peppercorns.
After a minute or so, add chopped onion and potatoes. Saute until onions are light brown. Add tomato sauce, garlic, ginger and turmeric, and saute for a few minutes until the oil separates out of the sauce.
Add the chicken, salt and cayenne pepper, and saute until the chicken changes color (roughly 10 minutes). Cover and cook on low-heat for 10 minutes, or until the potatoes and chicken are done. Add the yogurt, mix well, cover and turn off the flame.
Serve hot and garnish with garam masala and cilantro. Can be served with rice or Indian flatbread.
From Jyoti Mukharji