Padma Lakshmi'S Chicken Korma

1. 1

   Combine the chicken and vinegar in a large bowl; cover; refrigerate 30 minutes.

2. 2

   Place tamarind in a small bowl; cover with boiling water; let stand 20 minutes.

3. 3

   Combine the green cardamom seeds, cloves, star anise and peppercorns in a mortar and pestle or spice grinder; grind until combined.

4. 4

   Mix the ground spices into the tamarind gravy; set aside.

5. 5

   Combine the tomatoes and half-and-half in a food processor or blender; puree; set aside.

6. 6

   Heat the oil in a deep, heavy skillet over medium heat; stir in the red chilies, black cardamom and cinnamon stick and cook 2 minutes.

7. 7

   Add the garlic, shallots, cashews and ginger; cook, stirring, 6-8 minutes.

8. 8

   Add the reserved tamarind and ground-spice mixture; cook, stirring, 2 minutes.

9. 9

   Add the reserved tomato mixture; turn heat to medium-low.

10. 10

    Stir in the garam masala; cook, until mixture thickens, about 15-20 minutes. Season with the salt.

11. 11

    Add the chicken; cook, stirring, 7 minutes.

12. 12

    Note: When soaking the tamarind, push down on the pulp with the back of a spoon; the tamarind will begin to break down; after soaking time is over, break up the tamarind with fingers or a spoon, then push the mixture through a fine-mesh sieve.

* Per serving · 4 servings · Values may vary.