Padma Lakshmi'S Chicken Korma Recipe

Name: Padma Lakshmi'S Chicken Korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs boneless skinless chicken breasts, cut into stew chunks; 2 tablespoons white wine vinegar; 1 ounce tamarind pulp (a golf ball sized piece); 1 cup boiling water; 10 green cardamom pods (seeds removed from pods, pods discarded); 6 cloves; 3 star anise, whole; 1/2 teaspoon black peppercorns; 4 plum tomatoes, each cut into 8 pieces; 1 pint half-and-half; 3 tablespoons sesame oil; 3 -4 hot red chili peppers, dried; 3 black cardamom pods; 1 cinnamon stick; 3 garlic cloves, minced; 9 shallots, thinly sliced; 1/2 cup raw cashews, crushed in a mortar and pestle; 1 inch piece gingerroot, minced; 1 teaspoon garam masala; 1 teaspoon salt

Servings: persons

2 lbs boneless skinless chicken breasts, cut into stew chunks
2 tablespoons white wine vinegar
1 ounce tamarind pulp (a golf ball sized piece)
1 cup boiling water
10 green cardamom pods (seeds removed from pods, pods discarded)
6 cloves
3 star anise, whole
1/2 teaspoon black peppercorns
4 plum tomatoes, each cut into 8 pieces
1 pint half-and-half
3 tablespoons sesame oil
3 -4 hot red chili peppers, dried
3 black cardamom pods
1 cinnamon stick
3 garlic cloves, minced
9 shallots, thinly sliced
1/2 cup raw cashews, crushed in a mortar and pestle
1 inch piece gingerroot, minced
1 teaspoon garam masala
1 teaspoon salt

1
Combine the chicken and vinegar in a large bowl; cover; refrigerate 30 minutes.
2
Place tamarind in a small bowl; cover with boiling water; let stand 20 minutes.
3
Combine the green cardamom seeds, cloves, star anise and peppercorns in a mortar and pestle or spice grinder; grind until combined.
4
Mix the ground spices into the tamarind gravy; set aside.
5
Combine the tomatoes and half-and-half in a food processor or blender; puree; set aside.
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
Add the garlic, shallots, cashews and ginger; cook, stirring, 6-8 minutes.
8
Add the reserved tamarind and ground-spice mixture; cook, stirring, 2 minutes.
9
Add the reserved tomato mixture; turn heat to medium-low.
10
Stir in the garam masala; cook, until mixture thickens, about 15-20 minutes. Season with the salt.
11
Add the chicken; cook, stirring, 7 minutes.
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.

1240

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 lbs boneless skinless chicken breasts, cut into stew chunks, 2 tablespoons white wine vinegar, 1 ounce tamarind pulp (a golf ball sized piece), 1 cup boiling water, and more.

Yes, Padma Lakshmi'S Chicken Korma falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Padma Lakshmi'S Chicken Korma

How did you like this recipe?

Frequently Asked Questions