Potato and Chicken Korma

Potato and Chicken Korma

I felt like making Indian food last night and my daughter and I decided on Korma.  Funny thing:  although I have eaten Korma many times,  I was  not really sure what Korma was until I read up on it.   I have had korma from different countries and there seems to be some elements I have come to think of as belonging but I am still not sure the difference between korma and various kinds of curry! For our meal last night, our  “adopted” daughter from India was here and let me know her preferences for spices and what not and I have eaten korma often enough to know what I was looking for in this dish.

Now I know some people will read my recipe here and say “no, that is not right!” but I have come to understand that curries are like BBQ in the USA: everyone has their own regional or personal ideas of what ingredients are authentic in the sauce  and how it is to be cooked. People have strong opinions on what is correct although this opinion varies from person to person and place to place. So I apologize if my version offends, dear readers and you are more than welcome to share your recipes in the comments J

My limited understanding of korma is that it is kind of stew like- vegetables or meat braised with onions, tomatoes, chilies with spices like coriander, turmeric.  I used mustard seeds, cumin seeds, garam masala and a pinch of cinnamon and yogurt added to the sauce. It can vary in spiciness and main ingredients but  I used potato as the main item along with chicken. I was planning on making a vegetarian Korma only but ended up splitting the korma into two pots- one with chicken since my dinner guests like to have some meat.

For this recipe, I used both types of potatoes listed here- russet and red. Russets are more flakey and break apart. I like their flavor and texture and if you were only going to use one type I would opt for russet. Red potatoes have a nice flavor with a waxy, harder texture that keeps its shape better, keeping its form even if you cook and stir a long time. Using both means you will have smaller bits and chunks of potato in the finished dish.

You may also spice and season this according to your taste. Kormas can be mild or spicy so do whatever you like best.  I used mustard oil  (from Indian food store) and mustard seeds because our “daughter” likes it this way but if you don’t like mustard, skip it! Use mild chilies if you don’t like it hot and even skip them and some spice if you prefer.

You will need two pans for this- a large shallow skillet for browning and a nice, deep pot such as a dutch oven or 5 quart pot.

Potato and Chicken Korma

Vegetable oil  and/ or Mustard oil  

1 tsp. each whole mustard seed and whole cumin seed

4 small whole  red chilies, dried or 2 green chilies, minced

1 – 1 &  ½  large onions

3 Russet and 3 red potatoes or whatever potatoes you want to use, washed, peeled and diced

1 tsp coriander AND turmeric

1-2 Tsp. garam masala

1 tsp. Garlic powder

1 small pinch of cinnamon AND one of cloves

2-3  cups vegetable broth

Chicken thighs, about 5, boneless, skinless, diced

5-7 roma tomatoes , small diced

2 tsp. garlic paste

1 tsp. ginger paste

2 bay leaves

2-4curry leaves optional

1 cup or so Greek yogurt, 2% or regular yogurt (may substitute  coconut milk if avoiding dairy)

Prep potatoes, wash, peel and cut into bite size chunks. Make sure potato pieces are very dry.  Heat large, shallow skillet and add vegetable oil or a mix of veggie and mustard oil if you like. Once oil is hot add mustard and cumin seeds and heat till they pop and jump. Add potatoes and spices and cook on medium-high. Don’t overcrowd pan or turn pieces over too often until potatoes start to brown and crisp. Lightly Brown on at least a couple sides . Add onions and chilies and cook for 4 minutes.  Remove potatoes to a large pot- 5 qt. or so. Add vegetable or chicken broth to the large deep pot and begin to simmer on med-low.

Cut chicken into bite sized pieces, season with salt and pepper and add to the shallow skillet with a bit of oil. Brown for a couple minutes and then add diced tomatoes, garlic, and ginger.  Cook for a minute and then add to the large pot of potatoes along with bay leaves, curry leaves and vegetable broth.   Heat on med-low for about 30 minutes or more until potatoes are nice and soft and chicken is cooked through.   Remove from heat and cool a bit. Remove bay, curry leaves and chilies.  Add yogurt, mix well and heat on low.

Serve over basmati rice or coconut-cashew rice, with naan or paratha and perhaps a dahl or vegetable dish .

Rice with Sweet Potatoes, Black Beans and Chipotle

There are those weeknights when I want to make something fast and easy that I can have for dinner that night and lunch the next day or two. This is one of those meals. 

Burritos are a favorite fast food here at our house. To make them a little better for you than the typical meat and cheese variety I added sweet potato and chilies as well as onion, tomato and black beans. You could use brown rice to up the nutrition here considerably. Brown rice is not fast to make but it can be cooking away while you relax a bit before dinner. I try to often make this when I have a left over baked sweet potato and brown rice so I can just throw everything together in a matter of minutes. This rice is so flavorful and moist you could skip the cheese and sour cream if you are lactose intolerant or vegan.

There are actually two ways to prepare this dish. It is easiest for me is to throw some rice in a rice cooker and while it cooks, get a big pan to cook everything else and then add the cooked rice to it. However, some of you may not have rice cookers and not want to dirty another pot to cook rice in. If you prefer, you can add raw rice to the one pan right after you add spices. Sauté for couple minutes then add the amount of water or broth the package calls for and add in the tomatoes and chipotle. Cover with a tight fitting lid and cook on low until rice is tender. Add in the lime juice, beans and sweet potatoes. This is a great way to make this a one pan meal.  I have done this both ways and it really depends on if you want to watch the stove while the rice cooks or let it steam to perfection in the rice cooker but have to wash another panJ

Another option here is level of spice. Chipotles in adobe sause are sold in grocery stores around here but they are quite spicy and not universally available. Feel free to substitute any chilies such as a can of mild green or a fresh jalapeno, or skip the chilies all together if you are serving this to those who are not fond of spicy foods. I would say that for the non- spicy folks this would have plenty enough flavor with out added heat. If you like it hot, add a bit more chilies or some hot sause like we tend to do.

Well, hope this quick dinner or lunch recipe helps you on your busy days, too!

Rice with Sweet Potato, Black beans and chipotle

1 ½ cups rice, brown or white, cooked according to package instructions or see note above

About two Tablespoons olive oil

1 medium onion, chopped

1 tsp. minced garlic

1 tsp. cumin, lime or lemon pepper, salt

½ tsp. each garlic powder, onion powder, chili powder or cayenne, sugar

1-2 chipotles in adobe sauce, canned, minced or pureed OR 1 can mild green chilies--optional

1 can tomato, diced, fire roasted

1 can Black beans, rinsed, low sodium preferred

2-3 tsp. lime juice

1-2 sweet potatoes, baked (or raw*), cut into bite sized pieces

Chopped cilantro, optional

Cheese, for sprinkling (sharp cheddar would be a good choice)

Flour Tortillas to make burritos or serve along side

*Note on Sweet potato: I like to bake an extra sweet potato or two and keep them on hand for some other dish. If you have an extra baked sweet potato or have time to bake one, use it in this recipe. If you don’t want to bake it, simply cook it right in the same pan before you add anything else. Place oil in pan and add chopped sweet potato, cooking on low for 7 minutes. Add a few Tablespoons warm water and cover, cooing another 7-10 minutes till soft. Remove to another dish until time to add it in and the end.

(I start this by cooking the rice in a rice cooker since I don’t have to watch it but if you prefer to cook it all in one pan, see notes above.)

While the rice is cooking, get out a very large shallow pan. Heat oil and cook onions on low for 5 minutes. Raise to medium and add garlic and spices. Cook for 1-2 minutes more then add chipotles, beans, lime juice and tomato. After a couple, minutes add rice to pan and mix quite thoroughly. Blend in sweet potato and heat well.

You may serve this topped with cheese and cilantro, if you like or use it as a filling for burritos, which is my favorite way to eat this nutritious rice dish.