Chicken Korma

Ingredients · for 6 (scales to your household)

• 0.33 cup neutral oil $0.43
• 2 tbsp ghee (or oil) $0.40
• 2 whole onions $1.21
• 900 g bone-in skinless chicken $9.00
• 2 whole tomatoes $1.18
• 0.75 cup plain whole-milk yogurt $1.52
• 2 whole bay leaves $0.02
• 1 tsp cumin seeds $0.13
• 0.125 tsp black peppercorns $0.02
• 3 whole green cardamom pods not counted
• 5 whole whole cloves $2.70
• 1 whole cinnamon stick not counted
• 9 clove garlic $0.27
• 1 tbsp ginger $0.05
• 2 tsp coriander powder $0.22
• 1 tsp cumin powder $0.13
• 1 tsp red chili powder $0.02
• 0.5 tsp turmeric powder $0.01
• 2 tsp salt $0.10
• 2 whole green chili peppers $0.72
• 0.5 tsp garam masala $0.02
• 1 pinch nutmeg $0.00
• 3 tbsp heavy cream $0.43
• 0.25 cup cilantro $0.10
• 12 whole blanched almonds $0.31

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Fry the sliced onions in the oil over medium-high heat until deep golden, about 20-25 min. Transfer to a blender with the quartered tomatoes and yogurt and blend mostly smooth.
2. In the same pan, heat the ghee and add the whole spices (bay, cumin seeds, peppercorns, cardamom, cloves, cinnamon) with the crushed garlic and ginger. Saute 30 sec.
3. Add the chicken and cook about 5 min until it changes color.
4. Add the ground spices (coriander, cumin, chili powder, turmeric), salt and green chilies along with the blended onion-yogurt mixture. Simmer 2-3 min.
5. Cover and cook on medium-low 15 min. Uncover, stir in garam masala and nutmeg, cover and cook 10 min more.
6. Add 1/2-3/4 cup boiling water, bring to a boil and simmer 2-3 min until the oil rises. Stir in the cream, then garnish with cilantro and almonds.