Chef Kishwar Chowdhury's Chicken Korma Recipe

Who is Kishwar Chowdhury?

Chef Kishwar Chowdhury took the world by surprise when she presented a traditional Bengali dish of Sardines at the MasterChef Australia 2021 auditions. The judges relished it and hence started her celebrated journey on the show. 

The Chef brought Bengali cuisine onto the big table. To internationalize a heritage cuisine, chefs creatively present native dishes with a twist in flavors while ensuring that the essence is preserved. What sets Kishwar Chowdhury apart is that she creates food that is a reflection of her story. It is safe to say that while uniting her heritage techniques with native Australian ingredients, she has essentially created a whole new cuisine.

To know more about Chef Kishwar Chowdhury and her remarkable cooking ideology, read our interview with the MasterChef finalist herself!

“ ..when I'm cooking for dignitaries or at events of any kind, I really try to hone in on food that evokes memories, food that I'm connected to. And you must have a connection to the food that you are cooking - does not matter you're creating a very fine dining elevated plate or street-food. Overall, I’d say that the food I try to create is often a reflection of my story..”

(excerpt from Nymble's interview with Kishwar Chowdhury ⬆️)

The Chef prodigiously reimagined Bengali cuisine and served sundry delights. Her final dish, Panta Bhaat was humble nourishing smoked rice with unrivaled balance of flavors. So, when presented with the idea of adding her dishes to the Nymble menu, we just had to do it! 

However, it is her Chicken Korma recipe that is our personal favorite. This recipe is a delectable union of zingy seasonings and succulent braised chicken in creamy yogurt sauce. It uses saporous marinated chicken that absorbs the zingy flavors while slow cooking. Otherwise a traditional dish from the Indian subcontinent, what makes Chef Kishwar’s Chicken Korma different is her choice of ingredients that is based on locality and seasonality. She loves ingredients endemic to Australia and incorporates them in her recipes while ensuring the preservation of the heritage techniques. 

Looking for more MasterChef Recipes? Here's a detailed recipe guide Chef Dorian Hunter's Cajun Chicken Pasta.

Nymble’s Collaboration with Chef Kishwar Chowdhury

After months of back and forth, team Nymble was finally able to link up with the chef in person. We had an incredible time collaborating and co-creating a few of her best recipes; not to mention, how great it was to learn from her unequalled kitchen philosophy.

You can go to Nymble X Kishwar Chowdhury to know more about the recipes we created.

How to Make Chef Kishwar Chowdhury’s Delectable Chicken Korma?

Contrary to what it seems like, chicken korma is not difficult or time-taking. It can be easily made at home with a little kitchen insight. Read through the recipe of Chef Kishwar Chowdhury’s Chicken Korma (for 4 servings).

‍Ingredients:

• 3.5 lbs. boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 onion, thinly sliced
• 6 tablespoons Greek yogurt
• 1 cup coconut milk
• 4-5 tablespoons of ghee
• 1 teaspoon onion powder
• 1 tablespoon of garlic, minced
• 1 tablespoon ginger, grated
• 2 cinnamon sticks
• 4 cardamom pods, roasted
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 tablespoon ground turmeric
• 1 teaspoon nutmeg, grated
• A small piece mace
• 60 gram sultanas
• 2 teaspoon lemon juice
• Salt, to taste

‍Instructions:

MARINATION:

• To a mixing bowl, add chicken, 3 tablespoons of yogurt and grated ginger and garlic.
• Then, add onion powder and salt. Toss well to coat.
• Set the bowl aside for 30 minutes. 

COOKING:

• In a large pan or Dutch oven, heat the 3 tablespoons of ghee over medium heat.
• Add the cinnamon stick and let it release the flavor.
• Next, add chicken pieces to the pan and cook until lightly browned. Don’t forget to reserve the marinade.
• Once done, set aside the cooked chicken.
• To the same pan, add the leftover ghee, cinnamon stick, cardamom, grated nutmeg and mace. 
• Heat for a few seconds before adding the remaining marinade along with coriander and cumin.
• When golden and fragrant, add about ½ cup water, salt and fried chicken to the pan.
• Cover and let it simmer for about 20 minutes until the sauce is reduced.
• Finish with fresh lemon juice and sultanas. 
• You can also add some diced vegetables such as bell peppers and carrots to make it more nutritious. Serve with rice or naan.

Next Read: The step-by-step recipe guide for Chef Dorian Hunter's Creamy Cajun Chicken Pasta! Click on the image below.