Gora Murgh Korma (Chicken Korma-Gora style)
Serving Size : 4 - 6
|
| Amount | Measure | Ingredients |
|---|---|---|
| 1 | lb | Chicken breasts, boneless & skinless and cut into ½" x 1" strips |
| 3 | cups | potatoes, peeled and cut into quarters then sliced diagonally (about 3 medium) |
| 1 1/2 | cups | carrots peeled and sliced diagonally (about 2-3 large carrots) |
| 4 | cups | fresh cauliflower divided into 1” florets (1 large cauliflower) |
| 1 | cup | frozen green peas, or fresh snow peas |
| 2 | teaspoons | onion powder |
| 1 | tablespoon | garlic powder |
| 4-5 | tablespoons | Curry powder or paste (available pre-blended in supermarket spice aisles) |
| 2 | cups | chicken or vegetable broth, fresh or canned |
| 3 | tablespoons | peanut or vegetable oil |
| 3 | tablespoons | cornstarch mixed into 1 cup cold water |
| Salt to taste |
To prepare:
Mix the chicken, onion powder, garlic powder, and half the curry powder in a large glass or ceramic bowl. Cover and set aside. Heat a wok or large heavy skillet over high heat until very hot, add in the oil and 1 tsp of curry powder, let the curry toast very briefly in the oil then quickly add in the chicken. Sauté until the chicken is lightly browned then add in the potatoes and carrots, stirring well to blend. Next, add in the cauliflower and chicken broth. Reduce heat to medium and cover, allowing dish to simmer 10-15 minutes, stirring occasionally. Uncover and stir in the peas and remaining curry powder. Add in the cornstarch-water mixture and return to a boil until thickened let simmer 3-5 minutes more then serve immediately over steamed rice or by itself perhaps with some fresh naan bread if you are lucky enough to find an East Indian bakery.
(Hint: for a more close to original version of this recipe, let dish cool slightly, then stir in 1 cup plain yogurt and return to a simmer 2-3 minutes then serve over rice or with naan).
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