Our Korma curry, representing the color of moonlight, is of Persian influence and is inspired by the Awadh region of India. It is a smooth and creamy masterpiece that infuses hints of star anise and cloves in a buttery coconut base to punctuate any meal. It is Rupen's Korma Curry Sauce.
We have used our Korma curry as the base for this recipe. Korma can be green, white, or red. Adding pistachio makes it green, and adding paprika makes it ready. The key to Korma is that it is a nut-based sauce.
1 bottle of Rupen's Korma Curry Sauce
1 1/2 lbs chicken breasts, boneless and skinless, chopped in 2-inch cubes
2 Tablespoons ghee/unsalted butter
1/2 cup regular coconut milk
1/2 cup shelled pistachios, soaked in 1 cup warm water for 2 hours PLUS 1/2 cup shelled pistachios, for garnish
1/2 cup chopped cilantro
1 jalapeno, deseeded and roughly chopped
In a blender, add 1/2 cup water, soaked pistachios (drain the water before adding the pistachios), coconut milk, cilantro, jalapeno, and the entire contents of the Korma Curry Sauce. Puree on high speed for one minute. Set aside.
In a medium-size Dutch oven over medium heat, melt butter.
Add the pureed sauce and cook for 20 minutes on low heat.
Add chicken pieces stir—Cook for 30 minutes.
Garnish with pistachios and serve alongside garlic naan (Trader Joe's has the best garlic naan apart from the Indian store).