South Indian chicken korma
Called kozhi kuruma, this is a aromatic, nutty and mild curry typical of home cooking in south India. We like this dish because it makes the most of the sous vide method to maximise the flavour of the humble chicken.
2 hours total: 20 minutes attended, 1 hour 40 minutes unattended
Keeps in a fridge for up to 10 days after being cooked sous vide without being opened.
Ginger root; chopped
8 g
4 tsp
Garlic; choped
12 g
4 clove
1
Process to a paste.* Set aside.
2
Heat in a large frying pan over medium-low heat to about 150°C / 302°F.
Cinnamon; whole
5 g
1 pieces
Cloves; whole
3 g
3 pieces
Bay leaves; whole
2 g
2 pieces
Cardamon pods; crushed
2 g
3 pieces
3
Add to pan and sauté for 2 minutes.
Onions; chopped
220 g
2 medium
4
Add to pan and stir well to combine.
5
Cook until the onions are soft, about 5 minutes.
6
Add the ginger–garlic paste .
Coriander seed; ground
2 g
1 tsp
Turmeric; ground
1.1 g
½ tsp
Chilli powder; ground
1.4 g
½ tsp
Pepper (optional)
0.6 g
⅛ tsp
7
Add to pan and mix well.
8
Turn heat to low and cook for 5 minutes, stirring occadionally.
Chicken breast; fat trimmed and cut into cubes
500 g
3 pieces
9
Vacuum seal with the spice mixture.
0
Cook sous vide at 60°C / 140°F for 1 hour 30 minutes.
-
Drain the bag juices into a saucepan.
Cashew nuts; ground with 10 g water to make a paste
35 g
3 tbsp
=
Add to saucepan and stir thoroughly to combine.
q
Bring to a simmer and cook 3 minutes.
w
Divide meat among serving plates and spoon over sauce.
Coriander leaves
to taste
Type curry
Author bhsimon