Kombucha Chicken

Kombucha Chicken
  • Difficulty:

    3
  • Prep Time:

    20m
  • Total Time:

    10h
  • Servings:

    5

Description

A mortar and pestle makes the difference between a ho-hum takeaway chicken korma and a wow-take-me-to-Kashmir korma. Grinding the herbs and spices into a paste by hand intensifies their aroma and provides an authenticity you can't get from a food processor. A touch of GT's Original Organic Raw Kombucha tenderizes the chicken with its gentle acidity.

Ingredients

  • 1 cup Greek yogurt
  • ¼ cup, plus 2 Tbsp. GT's Original Kombucha
  • 4 boneless, skinless chicken breasts or thighs, cut into ¾” pieces
  • 1 pinch chili powder
  • ¼ tsp. nutmeg
  • 1 pinch kosher salt
  • 3 black peppercorns
  • 1 tsp. cardamom seeds
  • 1 Tbsp. cumin seeds
  • 1 Tbsp. coriander seeds
  • 2 Tbsp. cashews, ground
  • 1 small bunch fresh coriander
  • 1 medium onion, finely chopped
  • 2 cloves garlic, chopped
  • ½ " piece ginger, thinly sliced
  • 1 green chili, roughly chopped
  • 2 Tbsp. peanut oil
  • 1 pinch sugar
  • ¾ cup chicken stock
  • ½ stick cinnnamon
  • 1 Tbsp. cornstarch
  • 2 Tbsp. fresh parsley, chopped
  • Special Equipment: Mortar and pestle

Directions

  1. Mix the yogurt and ¼ cup of kombucha in a mixing bowl. Add the chicken and stir to coat. Cover the bowl with plastic wrap and marinate the chicken in the refrigerator for 8-12 hours. Scrape the marinade off the chicken just before you start the korma.
  2. Add the spices, salt, seeds and cashews to a skillet. Heat the ingredients on the stove over low heat until aromatic, about 3 minutes, stirring constantly.
  3. Transfer the toasted spices and seeds to the mortar and pestle. Add the coriander, onion, garlic, ginger and chili. Drizzle the peanut oil over the ingredients.
  4. Grind the ingredients in the mortar and pestle until a well-mixed paste forms, about 5 minutes. Transfer the paste into a pan with tall sides and set it on the stove.
  5. Heat the korma paste over medium-low heat for 2 minutes. Stir in 2 tablespoons of kombucha and the sugar and heat the ingredients for about 2 more minutes, stirring occasionally.
  6. Mix the cornstarch with 1 tablespoon cold water. Stir the cornstarch slurry into the sauce.
  7. Add the chicken and stock and give it a stir. Add the cinnamon stick and cover the pan. Set the heat to low.
  8. Braise the chicken until it’s cooked through, about 30 minutes. Remove the cinnamon stick and discard it.
  9. Taste the korma and adjust the seasoning as needed with kosher salt. Toss in freshly chopped parsley and serve.
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