Wednesday, October 17, 2012

Recipe For Sweet Curry Chicken

Hey guys, so today I decided to share a recipe with you. This is a traditional Bengali dish that is made on a lot of special events. Its called "Korma" but for some reason it also goes by the name "roast" back home (yes, I am from Bangladesh), however, it is not like anything like what you'd normally associate with roast. Anyway, here it goes:


Chicken: preferably boneless, cut into small chunks (about 3-4 pounds)
Yogurt/Sour Cream (1/2 tablespoon)
Diced Tomatoes (1/3 - 1/2 cup)
Garlic: diced or powdered (1 teaspoon, a little more if powdered)
Onion Powder (2 tablespoons)
Diced Onions (1/2 cup)
Crushed Cashew Nuts: walnuts work just as well really (1 tablespoon)
Butter (~1/2 cup)
Cumin (1/4 teaspoon)
Garam Masala (1/4 teaspoon)
Red Chili: powdered (1/4 teaspoon)
Cinnamon Powder (a pinch)
Salt (to taste)
Sugar (~1 teaspoon for step 1 and to taste for step 5)
Lemon Juice (~1 tablespoon)
Parsley (for dressing)


  1. Marinade the chicken with everything other than the onions, the tomatoes, the lemon juice and the butter. Allow the marinated chicken to sit for half an hour or overnight in the fridge.
  2. Fry the onions in the butter at medium heat until golden.
  3. Add the marinated chicken, the tomatoes and any remaining marinade. Stir constantly for about 7-10 minutes (till chicken is mostly cooked).
  4. Add enough water to cover the chicken, reduce heat to low/medium low and then cover.
  5. Wait for curry sauce to come to a boil. Remove the cover and stir.
  6. Taste and adjust salt and sugar (and anything else you think it needs - I'm giving you free reign)
  7. Add the lemon juice.
  8. Stir and reduce until the consistency is similar to what's shown in the picture above.
  9. Remove from stove. Dress with parsley. Serve with naan, white or cinnamon rice.

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