Polish-style Chicken Korma

Ingredients

In this Polish adaptation of Korma, we incorporate Polish cream to add a creamy and rich texture to the dish. Additionally, we use traditional Polish spices such as marjoram and caraway seeds to infuse the dish with a distinct Polish flavor profile. The dish still maintains the essence of Korma with its aromatic spices and tender chicken, but with a Polish twist. We alse have the original recipe for Korma, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1 teaspoon marjoram 1 teaspoon marjoram
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 200ml (3/4 cup) Polish cream 200ml (3/4 cup) Polish cream
• 200ml (3/4 cup) chicken broth 200ml (3/4 cup) chicken broth
• Salt, to taste Salt, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and cook until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pan and cook for another minute.
3. 3.
   In a small bowl, combine the ground cumin, coriander, turmeric, cinnamon, cardamom, cloves, nutmeg, marjoram, and caraway seeds. Mix well.
4. 4.
   Add the spice mixture to the pan and cook for a minute, stirring constantly to toast the spices.
5. 5.
   Add the chicken pieces to the pan and cook until they are browned on all sides.
6. 6.
   Pour in the Polish cream and chicken broth. Stir well to combine.
7. 7.
   Reduce the heat to low, cover the pan, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
8. 8.
   Season with salt to taste.
9. 9.
   Garnish with fresh cilantro or parsley before serving.

Treat your ingredients with care...

• Chicken — Ensure that the chicken is cut into bite-sized pieces to ensure even cooking.
• Polish cream — Use a high-quality Polish cream for the best results. If Polish cream is not available, you can substitute it with heavy cream.

Tips & Tricks

• For a spicier version, add a pinch of chili powder or cayenne pepper.
• Serve the Polish-style Chicken Korma with steamed rice or warm naan bread for a complete meal.
• Adjust the thickness of the sauce by adding more or less chicken broth.
• For a healthier option, you can use Greek yogurt instead of Polish cream.

Serving advice

Serve the Polish-style Chicken Korma hot, garnished with fresh cilantro or parsley. Accompany it with steamed rice or warm naan bread for a satisfying meal.

Presentation advice

Present the Polish-style Chicken Korma in a deep serving dish, allowing the creamy sauce to envelop the chicken. Garnish with a sprinkle of fresh herbs for an added pop of color.