White chicken korma

Name: White chicken korma (With almond and pistachio)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Serves 6–8
Cuisine: Pakistani
Ingredients: 1 cinnamon stick; 3 tbsp vegetable oil; 2 large red onions, very finely chopped; 5 green cardamom pods, crushed; 3 tbsp ghee; 115 g/4 oz/¾ cup blanched almonds; 350 ml/12 fl oz/1½ cups plain yogurt; 1 kg/2¼ lb chicken, skinned and cut into 14 pieces; salt, to taste; 2–3 dried long red chillies; 1 tsp each of grated ginger and crushed garlic; 1 tsp each of grated ginger and crushed garlic; 4–5 tbsp vegetable or sunflower oil; 4–5 tbsp vegetable or sunflower oil; 2 tbsp ground pistachios; ½ tbsp dried methi (fenugreek) leaves

With almond and pistachio

Preparation info

Serves
6–8

Difficulty
Easy
Ready in
1 hr

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

Most kormas in Pakistan are a rich reddish colour; however, this recipe of my mother’s is a creamy white nutty version. This is not because of any addition of cream (using cream in kormas is uncommon in Pakistan), but because of the yogurt. Dried methi leaves added at the end gives the dish an unusual scent that’s as intoxicating as it is haunting.

Ingredients

Asia
Pakistan
Main course
Summer
Gluten-free

Ingredients

Method