February 8, 2022

Amchur Chicken Korma

Name: Amchur Chicken Korma
Cook time: 90 min
Ingredients: ½ tsp Kaffir powder (or 2 fresh kaffir lime leaves); ½ tsp Ground turmeric; 1 tsp Cumin seeds; 1 tsp Garam masala; 1 Star anise; ¼ tsp Ground cinnamon; ½ tsp Caradmom seeds; 1 tsp Fenugreek (seeds); ⅛ tsp Crushed red pepper; 1 tbsp Amchur (mango) powder; ½ oz Fresh ginger; 3 Garlic cloves; 2 oz Almond slivers; 1 tbsp Ghee or coconut oil; 1 small Onion (diced); 7 oz Boneless, skinless chicken thighs (cubed); 9 oz Vegetables - cauliflower, peas, broccoli, sliced carrots; 1 cup Boiling water; 2 tbsp Tomato paste; 1 large Ripe tomato (chopped); 1 tsp Brown sugar; ⅛ cup Sliced almonds (toasted); 1 Green onion (sliced); ¼ cup Coconut flakes

D. Moore

In this series of Indian-inspired recipes featuring amchur powder, this recipe is from the internet that I modified a bit. I made some changes to suit my tastes like adding a little sugar, reducing the red pepper, garnishing with coconut, and serving it with vegetables.

mud chulha, traditional Indian cooking — *A traditional way of cooking, this clay stove brings natural flavors to food.*

Korma has its roots in the Mughlai cuisine of the Indian subcontinent. A characteristic Mughal dish can be traced back to the 16th century and to the Mughal incursions into the region. Classically, a korma is defined as a dish where meat or vegetables are braised with yogurt, cream, or stock. There is a difference between the North Indian and South Indian Korma. In Northern India, the korma is a mild, yet spicy white curry. In Southern India, a korma consists of a tomato-based gravy which is very hot and spicy.

The style of cooking for korma, in the olden days, was probably the main reason for its incredible taste. It was cooked in mud pots over a ‘chulha’ (a mud stove, with wood as fuel, usually found outside the house). Even nowadays, most rural population in India continues to cook in this traditional fashion.

Dave Moore