Bangladeshi White Chicken Korma by Mary Leonardi-Cattolica Sansen

Bangladeshi White Chicken Korma by Mary Leonardi-Cattolica Sansen

adapted from At Home With Madhur Jaffrey

 

 

 

4 Tbsp Olive Oil
3 2″ sticks of cinnamon
3 bay leaves
10 cardamom pods
1 medium onion sliced into thin rings
1 whole chicken cut into 12-14 pieces and skinned
1/2 med. onion chopped fine
3 Tbsp finely grated fresh ginger
6 garlic cloves, pressed in a garlic press
1/2 cup greek yogurt
1 1/4 tsp salt
sliced hot chilies to taste

In a large frying pan, heat the oil over med-high heat until very hot. Add the cinnamon, bay and cardamom pods and fry until fragrant, about 10 seconds. Add the sliced onions and fry stirring for about 3 minutes or until the edges begin to brown. Add the chicken pieces and fry until they begin to brown 5-7 minutes. Add the chopped onion, the ginger and the garlic and fry stirring for another 2 minutes. Add the yogurt and the salt, mix well and cook stirring for 10 minutes. Add the chilies, and 1/4 cup of water, reduce heat to low, cover and simmer very gently for another 10-15 minutes or until the chicken is cooked through. Serve immediately.

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One response

  1. Pingback: Bengali Style Chicken Korma « yummyfoodmadeeasy

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