Chicken Korma With Indian Bay Leaves Recipe

Ingredients

• 1 chicken, cut into serving pieces
• 1 cup whole milk yogurt
• 1/2 cup chopped onion
• 1 tablespoon chopped garlic
• 1 tablespoon chopped ginger
• 1 teaspoon sweet paprika
• 1/2 cup chopped onion
• 1 teaspoon chopped garlic
• 2 tablespoons butter
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground cardamom
• 1 teaspoon ground turmeric
• 1 teaspoon ground hot chili pepper
• 2 tablespoons poppy seeds
• 2 indian bay leaves

Directions

1. 1

   Marinate chicken in a mixture of yogurt, 1/2 cup chopped onion, 1 tablespoon chopped garlic, ginger, and sweet paprika for at least 2 and up to 24 hours, in the refrigerator.

2. 2

   Sauté 1/2 cup chopped onion and 1 teaspoon chopped garlic in butter until soft. Add coriander, cumin, cardamom, turmeric, and hot chile pepper and poppy seeds (white preferred).

3. 3

   Add chicken and its marinade along with bay leaves and salt to taste, then cover and simmer about 45 minutes or until chicken is tender, adding a little water if needed to keep moist. Sprinkle with chopped cilantro and serve with steamed basmati rice.

4. 4

   Beverage pairing: Lustau Dry Amontillado Los Arcos, Spain. It’s not well known that amontillado is a tremendous counterpart to well-spiced Indian food. Something about the nuttiness and hit of dusty spice in the sherry marries wonderfully with the array of aromas and flavors in the dishes. This is a benchmark sherry and should be served slightly chilled.