Now let’s cook
Nobody bites into a cardamom pod by accident here, because the pods are ground into the sauce along with the onion.
Ingredients
- 107 g sour creamthick soured cream made from cream and a starter culture
- 115 g onionbulb onion: the bulbs are peeled and cut
- 1½ tbsp vegetable oilmade from plant seeds or fruit
- 2 cardamom podsa spice from the seeds inside small pods
- 15 g cashewsnuts of a tropical tree, eaten after shelling and roasting or steaming
- 120 ml waterplain tap water
- 1 tbsp vegetable oilmade from plant seeds or fruit
- 500 g chickenmeat of the most common poultry bird
- ¼ tsp turmerican orange-yellow powder from the dried roots of a plant
- 1½ tsp gingerfresh ginger root
- 1½ tsp garlicfresh garlic: the cloves are peeled and grated
- ¾ tsp garam masalaa blend of ground spices
- 1 tsp paprikared peppers, dried and milled to a powder
- 3 g saltfine table salt
- 1½ tsp ground corianderdried seeds in powder form, and the fresh leaves of the same plant are sold as a herb
- ½ tsp garam masalaa blend of ground spices
- 1.5 g saltfine table salt
- 2 tbsp waterplain tap water
- 2 g fresh corianderthe leaves, also called cilantro
Method
Take 107 g of sour cream out of the fridge, so that it warms up while the sauce cooks. Slice 115 g of onion.
Heat 1½ tbsp of vegetable oil in a deep pan, add 2 cardamom pods and the onion. Fry over a medium heat, stirring often, for 10–12 minutes, until the onion is golden brown with a caramel tint. Do not let it burn. Turn off the heat, add 15 g of cashews and let the mixture cool completely, about 15 minutes. Tip the onion, nuts and cardamom pods into a blender, add 120 ml of water and blend to a smooth purée.
Heat 1 tbsp of vegetable oil in the same pan. Add 500 g of bone-in chicken pieces, ¼ tsp of turmeric, 1½ tsp of grated ginger, 1½ tsp of grated garlic, ¾ tsp of garam masala, 1 tsp of paprika and 3 g of salt. Fry over a medium heat for 5–6 minutes, stirring.
Pour in the purée, add 1½ tsp of ground coriander, ½ tsp of garam masala and 1.5 g of salt. Turn up the heat, bring to the boil and turn it down to medium-low. Cover the pan and cook until the chicken is tender and cooked through: at least 74 °C in the thickest piece. Cut into the thickest piece next to the bone: the meat inside should be opaque, with no raw patches. If it is not, cook it covered a little longer and check again. If the sauce gets too thick or the liquid cooks away, add a little hot water.
Turn the heat down to low and wait a minute for the sauce to stop bubbling. Put 107 g of sour cream in a bowl and stir in 2 tbsp of hot water, pour the mixture into the pan and mix. Warm it through for 2 minutes without letting the sauce boil, then take the pan off the heat.
Sprinkle 2 g of chopped fresh coriander over the korma and serve straight away.
