Aziz Ansari is one of my favorite actors/comedians. You might have seen him doing stand-up or in a show like Master of None or Parks and Recreation, among others. A couple of years ago I came across a family recipe (I don’t recall where) that Ansari shared – it’s his mother’s (Fatima Ansari) recipe for Chicken Korma and it’s terrific. This isn’t quite as “saucy” as typical curries – more dry. But I absolutely love the bright, tangy flavors of this dish. Note that the chicken needs to marinate overnight, so plan accordingly. Give it a try!
Ingredients:
- 2 lbs. skinless chicken, preferably dark meat, cut into bite-size pieces
- Salt and pepper, to taste
- 1 tsp. turmeric powder
- 3 cloves garlic, pounded into a paste
- 1 1-inch piece of ginger, peeled and finely chopped or grated
- 1/2 c. plain yogurt
- 2 Tbsp. vegetable oil
- 1 medium yellow onion, chopped
- 2-3 serrano chiles, minced (seeded, if desired)
- 1 tsp. garam masala
- 1 tsp. coriander seeds
- 1 tsp. fennel seeds
- 1/2 c. cashews
- 1/2 c. cilantro leaves (I don’t like cilantro so I substitute parsley)
Method:
- Chop the garlic and, using the side of a chef’s knife, mash it into a paste. Salt and pepper the chicken, to taste.
- In a large bowl or sealable plastic bag, combine the chicken pieces, turmeric powder, ginger, garlic paste and yogurt. Marinate in the refrigerator overnight.
- In a small food processor or with a mortar and pestle, grind together the coriander, fennel, cashews and cilantro/parsley.
- Heat the oil in a large skillet or saute pan over medium heat. Saute the onion and chilies with the garam masala until fragrant and browned, about 10 minutes.
- Add the marinated chicken and cook for another 10 minutes, stirring occasionally.
- Add the coriander/parsley, fennel, cashew mixture to the chicken. Mix well. Cover the pan and cook until the chicken is cooked through, about 40 minutes.
I like to serve chicken korma with basmati rice and naan or chapati.
FOR MORE RESTAURANT REVIEWS GO HERE.
THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
CLICK HERE AND RECEIVE WEEKLY RESTAURANT REVIEWS, TED’S FAVORITE RECIPE, AND DRINK OF THE WEEK.
Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
SUPPORT OUR SPONSORS: click on their logos to visit their website
[envira-gallery slug=”food-logos”]
