Chicken korma

Pasos

1. In a bowl, mix the yogurt with half of the crushed garlic, half of the grated ginger, ground coriander, turmeric, and sweet chili powder. Toss the chicken pieces in it and coat them well. Cover with plastic wrap and refrigerate for at least 30 minutes, ideally 2 hours. Sensory cue: the yogurt should color the chicken evenly.
2. Peel and finely slice the onions. Crush the remaining garlic and grate the remaining ginger. Set aside.
3. In a small dry skillet, toast the sliced almonds over medium heat until they are golden and fragrant. Then blend them with a little of the coconut milk until you get a smooth paste. Set aside.
4. Steep the saffron in a small bowl with a little of the warm coconut milk. Let infuse. Sensory cue: the liquid should take on a golden yellow hue.
5. In a Dutch oven, heat the ghee over medium heat. Add the cardamom, cloves, cinnamon stick, bay leaves, and cumin seeds. Let sizzle until the spices release their fragrance.
6. Add the sliced onions. Sweat over medium heat, stirring regularly, until they are translucent and begin to caramelize. Time: about 8 to 10 minutes.
7. Stir in the remaining garlic and ginger, then the almond paste. Sauté, stirring, until the paste browns and the ghee begins to separate from the mixture. Sensory cue: a nutty aroma should emerge.
8. Add the chicken with its marinade. Brown the pieces on all sides by turning them. Time: about 5 minutes.
9. Pour in the rest of the coconut milk and the saffron infusion. Season with salt. Cover and simmer over low heat until the chicken is tender and the sauce is creamy. Time: 25 to 30 minutes. Sensory cue: the sauce should coat the back of a spoon.
10. Taste and adjust the seasoning. Sprinkle with chopped fresh cilantro and serve hot with basmati rice or naan.