White Chicken Qorma

 

Ingredients 2 boneless chicken breasts, cubed (about 250-300gm) half tsp whole cumin seeds 1 cinnamon stick 2 cardamom pods 1 medium onion, chopped finely half tsp garlic paste 1 tsp ginger paste half cup sour cream or yoghurt (I prefer sour cream) half cup coconut milk 2 tbsp oil 1 green chilli quarter cup coriander leaves, chopped 1 tsp flour/cornflour salt to taste juice of half lemon almonds for garnishing (optional) Marinate the chicken in the following spices and set aside for a few hours, preferably overnight: 1 tsp turmeric powder 1 tsp coriander powder 1 tsp red chilli flakes half tsp cumin powder quarter tsp garlic paste 1 tbsp oil NOTE: Do not add any red chilli powder to this dish as it will change the colour of the curry. For extra spice, use red chilli flakes, green chillis or pepper powder. Add oil in your pan, followed by the whole spices (cumin, cardamom, cinnamon). Let them splutter then add the chopped onions and fry until slightly golden, then add the ginger and garlic pastes. Fry for a minute, then add the chicken and increase the heat to medium high. Fry for about 5 mins until chicken turns white, then slowly add the sour cream/yoghurt and the coconut milk. Stir well and lower the heat to low, cover the pan and let these simmer for 10mins, giving a stir every now and then. Check the gravy, if you feel you prefer it with a bit extra gravy, then add as much water as you need, and then mix the 1 tsp of flour/cornflour with a bit of water and add it to the dish. This will help thicken the gravy slightly. Add the slit green chilli. Continue to simmer for another 10-15 mins. Once the chicken is nice and tender, turn off the heat, then add the chopped coriander, salt and lemon juice. If you notice, the salt is added right at the end, this helps keep the chicken very moist, flavourful and tender. If you add the salt too early, the chicken pieces will be dry and rubbery. Serve with rice and naan! :)