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!
- 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)
- 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.
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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.
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