Chicken curry is probably my favorite Indian dish. That’s probably why I have 3 other recipes on my blog for similar dishes. When I had some left over chicken the other night, my first thought was to make it into a curry. I adapted a new recipe for this version, and would definitely make it again. It is more work than some, however. In the mixture above you’ll see some poppy seeds – something I’ve never included in chicken curry before.
The October issue of Saveur magazine contains 150 best recipes from around the world. Recipes that define some regions, countries, cuisines. The article (really it’s almost the entire issue) has loads of lovely photos and brief stories about the recipes. They cover things like Major Grey’s Chutney, Boston Cream Pie, Shepherd’s Pie, Chicken Liver Pate, Mulligatawny Soup, Nasi Goreng, Oxtail Stew, Quiche Lorraine, Felafel, Beef Stroganoff even. And that’s just a smattering of the list. You can peruse all 150 recipes (only 100 made it to the print issue) by clicking on the link above.
This particular recipe is from a restaurant chef (Hemant Mathur from Tulsi in NYC). I did run into a glitch or two just reading the recipe – it wasn’t written with the home cook in mind, I’m guessing, so I’ve re-written it to make it easier (I hope). As I was cooking, I had to look to the recipe dozens of times as the instructions were less than helpful! But I managed. I also adapted the recipe in several ways – I used less heat (fewer serranos); I used already cooked chicken; and I did my best to remove all the whole spices before one of the paste mixtures went into the food processor. Nobody likes to bite into a big chunk of cinnamon bark, a whole allspice or peppercorn. I also used about 1/3 less vegetable oil called for. The recipe also listed rose petals. I didn’t have any without pesticides on them, so I took that out of the recipe completely. I also added a bit more yogurt and cream because I wanted more sauce. I’ve made chicken curries before – here on my blog you’ll find Saffron Chicken Curry, an old Dinah Shore quick curry called Chicken Curry Without Worry, and a 100 Almond Chicken Curry, a delicious one too, using coconut milk. All of these are good. Now I’ve got more competition with this new recipe added to the mix.
As I mentioned above, this took quite a bit more prep time than I’d anticipated just by glancing at the ingredient list (without the little title separators I added in my version below). The first order of business is to get the onions cooking, since that takes about 45+ minutes. The nut paste can be made while they’re caramelizing. You might get all the spices out and at the ready too. And, mince, chop or slice all the ginger and garlic ahead of time. You need it in several junctures of the recipe preparation. I didn’t caramelize the onions as much as I should have, so my sauce wasn’t as golden brown as the magazine picture. Next time I’ll make more time for the caramelization process.
Most curries are served with rice, and I made some basmati this time. If you read my essay about arsenic in rice, then you already know we should be limiting our intake of rice to 2 half cup servings a week. I did 2 things to improve the odds – I bought Trader Joe’s imported basmati rice from India (which has less arsenic than most) – and I rinsed the rice thoroughly (most of the arsenic is on the outside of each rice grain). I also measured our servings of rice (I do that anyway for my DH since he must calculate carbs).
What I liked: the all-over-the-map flavors from the variety of spices in this. You’ll be hard pressed to pick out any one spice flavor, however (a good thing). My DH loved it – really loved it. He spoke several superlative words as he was licking his spoon, retrieving every single rice kernel. He even said something like this was one of the best chicken dishes I’ve ever made. I don’t give it that much credit – but yes, he really, really liked it. I did too. I’ll be better organized when I make it next time.
What I didn’t like: well, it’s more labor intensive than I would have wished, but when we tasted the results, it made it all worthwhile.
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Murgh Korma (Creamy Chicken Curry)
Recipe By: Adapted from Saveur, Oct. 2012 (from Hemant Mathur, Tulsi, NYC)
Serving Size: 8
NOTES: FYI – you need garlic and fresh ginger in some quantity – they are used in more than one place in the recipe. I used left over cooked chicken when I made this, but I added the marinade to the cooked chicken anyway, and didn’t cook the chicken except to warm it through.
CHICKEN:
1 pound boneless skinless chicken breasts — cut into 2″ cubes
1 pound boneless skinless chicken thighs — cut into 2″ cubes
1 tablespoon fresh ginger — minced
1 teaspoon minced ginger
1 tablespoon minced garlic
1 tablespoon fresh lemon juice
Kosher salt to taste
NUT PASTE:
1/4 cup blanched almonds
1/4 cup raw cashews
1 tablespoon poppy seeds
1/3 cup water
ONION PASTE:
1/4 cup canola oil
3 cloves garlic — thinly sliced
1 tablespoon black peppercorns
2 teaspoons fennel seeds
3 whole cardamom — whole pods
2 whole whole cloves
1 whole bay leaf
1/2 stick cinnamon
3 large yellow onions — thinly sliced
One 2-inch piece ginger, sliced
SAUCE:
3 tablespoons canola oil
1 tablespoon fresh ginger — finely minced
2 whole serrano peppers — stemmed and minced
1 teaspoon ground turmeric
1/2 teaspoon paprika
1 1/2 cups yogurt — (I used Greek fat-free)
1/2 cup heavy cream
Salt and freshly ground black pepper to taste
Cooked basmati rice (not included in nutrition info)
1. CHICKEN: Toss chicken with 1 T minced ginger, minced garlic, juice, and salt in a bowl; chill 1 hour. Keep sliced ginger,
2. NUT PASTE: Purée almonds, cashews, poppy seeds, and 1/3 cup water in a blender; set nut paste aside.
3. ONION PASTE: Heat 1/4 cup oil in a 6-qt. saucepan over medium-high heat. Add peppercorns, fennel, cardamom, cloves, bay leaf, and cinnamon; cook until toasted, about 2 minutes.
4. Add sliced ginger, garlic slices, and onions; cook over medium heat until deeply caramelized, about 45 minutes. If cooked over high heat the garlic will burn.
5. Remove and discard all of the whole spices and bay leaf (fennel seeds and cardamom seeds without the shell are okay). Purée onion mixture with 1/3 cup water in food processor or blender; set onion paste aside.
6. SAUCE: Add oil to pot over high heat. Add onion paste, remaining ginger, and chiles; cook until oil separates, about 6 minutes, Add turmeric, paprika, and salt; cook for 1 minute.
7. Add chicken; cook until lightly browned, about 8 minutes. Add 1 cup water; bring to a boil, reduce heat to medium-low; cook, covered, for 15 minutes.
8. Add nut paste and yogurt; cook over low heat until emulsified, about 3 minutes. Stir in cream and heat until bubbling. Taste for seasonings (I added both salt and pepper). Serve with basmati rice.
Per Serving: 420 Calories; 29g Fat (59.4% calories from fat); 29g Protein; 15g Carbohydrate; 4g Dietary Fiber; 102mg Cholesterol; 200mg Sodium.

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