Chicken Qorma

White Chicken Qorma

I am tired of making the same old curries and qormas. So with a couple of failed tries later I think I nailed it!!!

1 Lbs - Chicken Tenders (sliced or diced into small pieces)
1 Red Onion - Sliced thinly
½ Tsp - Cumin
1 - Cinnamon stick
2 - Cardamom pods
2 Tsp - Garlic paste
½ Tsp - Ginger paste
½ Cup - Sour cream*
½ Cup - Coconut milk (unsweetened)
2 Tbsp – Olive Oil (EVOO if Available)
1 green Chili – Seeded & Diced
1 Tsp – Corn Starch
1 Lemon/Lime Wedged
Salt
Cilantro

Marinade
1 tsp turmeric powder
1 tsp coriander powder
1 tsp red chili flakes
half tsp cumin powder
quarter tsp garlic paste
Salt*
1 tbsp oil

*I skim on the salt and wait to add in just before I serve it.

In a heavy bottom skillet or kadai add the evoo and drop in the cumin, cardamom & cinnamon. As soon as you smell the aromatics add in the onions. Let the onions sweat until translucent.
Add in the ginger and garlic paste stir for a minute or two. By now the onions should be light golden brown in color.
Add in the marinated chicken along with the juices, stir as you would any stir fry until the chicken is opaque. (10 minutes)
Once the oil starts to rise or separate fold in the sour cream and coconut milk gradually. There should be enough water to make sufficient gravy but if more gravy is desired add in chicken or vegetable stock  and bring to a fast boil and add in the corn starch slurry (cold water & corn starch) making sure it boils before turning down the heat.
Let it simmer for 10 minutes covered and 2 minutes partially covered. Add in the thinly diced chili and loads of fresh cilantro just before you serve it.
I serve mine on top of jasmine rice or along with homemade parathas and a couple of lemon/lime wedges.