Chicken Qorma with Coconut
contains meat, dairy and nuts
start to finish: 60 minutes
serves 4
This is a traditional Hyderabadi qorma. The chicken is braised and slow-cooked so the natural juices of the bird are teased out of the bone. As you diligently watch over the pot and stir regularly, the simmering heat also allows the spices to seep deeply into the meat.
The base of coconut, yoghurt and almonds is rich and warming. Some readers may proclaim that poppy seeds are missing from the lineup of star ingredients, and they would be right. I have opted for cashews instead to deliver a nuttier and creamier gravy. Even the garam masala is light in its supporting role. This is done so that the nutty flavour remains centre stage and is not overshadowed. Mildly spicy, rich and exotic, this qorma is an undeniable crowd pleaser, and always satisfying.
Serve with fresh hot parathas or warm kulchas (dense sourdough bread).
Ingredients:
For the chicken and base
¼ cup ghee (or canola oil)
¼ cup finely sliced red onion
1 teaspoon puréed fresh garlic
1 teaspoon puréed fresh ginger
2 tablespoons of water
1 teaspoon salt
2 pounds (900 grams) chicken thighs with bone in (or drumsticks)
1 tablespoon creamed coconut (see “Tip” below)
½ cup plain yoghurt (3% m.f.)
¼ cup water
¼ teaspoon ground red cayenne pepper
1 whole green cayenne chili pepper
For the nut paste
2 tablespoons raw cashew nuts
1 tablespoon whole raw almonds
½ cup water
For the ground spices and herbs
1 clove
2 green cardamom pods
1 inch-long piece of cinnamon stick
2 pinches of shahzeera (or caraway seed)
pinch of saffron
1 tablespoon fresh chopped coriander
1 tablespoon fresh chopped mint
Utensils:
4-litre (medium to large) saucepan with lid
coffee grinder
2 x small bowls for the nut paste and saffron
Method:
In a saucepan wide enough to accomodate all the chicken along the bottom of the pan, heat the ghee on MEDIUM. After 3 minutes, when the ghee is melted and very warm, add the sliced onions. Increase the heat to MEDIUM-HIGH, stir and lightly brown the onions.
Stir in the garlic and ginger with the 2 tablespoons of water.
When the water evaporates, add the salt and stir well.
After two minutes add the chicken. Mix well. Cook on MEDIUM-HIGH, stirring regularly, until the chicken is slightly roasted.
After 4-5 minutes, when a sweet yet spicy aroma rises from the pan, quickly mix in the creamed coconut as it melts in the heat.
Decrease the heat to MEDIUM-LOW. Add the yoghurt and ¼ cup of water and stir.
Add the ground cayenne pepper.
Make a slit down the middle of the green chili and add it to the pan as well. Give it a quick stir then cover the pan. Let it cook for 20 minutes.
Grind the cashews and almonds in a coffee grinder. Place the fine nut powder in a small bowl and pour in ½ cup of water. Mix well until you create a nut paste with an even consistency and no lumps.
Once the chicken has been cooking in the yoghurt for 20 minutes, reduce the heat to LOW and stir in the nut paste. Add an additional ¼ cup water to the chicken. Stir and leave the pan uncovered for now.
Grind the clove, cardamom, cinnamon and shahzeera together in a coffee grinder. Add this fine powdered spice mixture to the slow-cooking qorma.
Crush the saffron in a small bowl with the back of a spoon. Add 1 tablespoon water, stir and then pour into the pan.
Add the coriander and mint, give everything a few stirs, cover the pan and cook for another 15 minutes on LOW heat.
Check the qorma. The pan should not be dry nor the gravy watery. Remove from the heat when the chicken is juicy and soft, and a thick gravy remains.
Tip: Creamed coconut is the white flesh of coconut that has been dehydrated, ground and turned into a paste before being packed into a solid block. Creamed coconut is not the same as coconut cream, coconut milk or coconut oil. The best substitute is coconut butter, as the “butter” is also only made from the white “meat” of the fruit. If you find neither creamed coconut nor coconut butter, the next best option is to make your own batch of coconut butter by using a food processor to blend shredded coconut into a thick, creamy paste. Just ensure that the coconut is natural and unsweetened. Even with a machine, it takes several minutes to blend smooth and you will have to make more than you need for this recipe. Thankfully, coconut butter keeps fine at room temperature for several weeks.