Bangladeshi-Style Chicken Korma

Ingredients

• Butter

  Unsalted

  6 tsp or 28g

• Water

  Plain, clean water

  3 tbsp or 44g

• Olive oil

  Salad or cooking

  9 tsp or 41g

• Chicken breast

  Broilers or fryers, meat only, raw

  3 full breast (both fillets) or 708g

• Onions

  Raw

  1 small or 70g

• Bay leaf

  Spices

  2g or 2g

• Cardamom Pod

  Whole, raw - Whole Foods Market

  6 pod or 1g

• Ginger root

  Raw

  6 tsp or 12g

• Garlic

  Raw

  2 clove or 6g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

• Curry paste

  1 ½ tsp or 8g

• Stick Cinnamon

  McCormick

  1 stick or 1g

Directions

1. Cut the chicken into bite-size pieces. Halve the onion; finely chop one half and thinly slice the other.
2. Warm the butter and olive oil in a large skillet over medium heat until the butter is melted and foamy.
3. Add the cinnamon stick, bay leaf, and cardamom pods; let them sizzle until fragrant, about 20–30 seconds.
4. Stir in the sliced onion and cook, stirring occasionally, until lightly browned, 2–3 minutes.
5. Add the chicken and cook, stirring to coat in the aromatics, until no longer pink on the outside, about 10 minutes.
6. In a small bowl, combine the chopped onion, grated ginger, crushed garlic, curry paste, and 1/2 teaspoon salt. Stir in the heavy cream until smooth.
7. Pour the cream mixture over the chicken and stir to coat. Cook until the sauce starts to thicken, about 5 minutes.
8. Add 2–3 tablespoons water, cover, and simmer gently until the chicken is cooked through and the sauce is silky, about 10 minutes. Adjust salt to taste and serve hot.