Hi, Mamajama!
As a matter of fact, I do know how to make Shahi Paneer Korma!
There's the convoluted, many ingredient way that we used to use in my mom's restaurant, which I love to do when I actually have time, and there's the quick-n-easy way that would mortify my grandparents but actually produces good results.
Patak's is a company based in the UK that makes some amazingly good Indian chutneys, spice pastes, marinades, and sauces-in-a-jar. Get the Korma spice paste (NOT the pre-made sauce in a jar) -- it'll run you between $3 and $5, depending on where you go. You can also find it online at Amazon.com (http://www.amazon.com/Pataks-Korma-Paste-10oz/dp/ B000JMBE4A)
So... I start with a jar of this paste, and then I "doctor it up," as my Dad says.
The "Shahi" part just means that it's been "made for royalty" with the addition of dried fruits and nuts. If you're short on time -- or don't like sweet flavors mixed in with the savory -- then skim them and just call it "Paneer Korma"!
Sometimes, I double the amount of curry, pour half of it into plastic containers and freeze it for the next time I need a quick meal (then you can just pull it out, dump it in a pan, bring it to a simmer, and add chicken or paneer or mixed veggies and you have a meal in about 15 minutes).
Some Indian grocery stores carry pre-cubed frozen paneer, which is fine in this recipe and a big time saver! If you can't find paneer -- or don't like it -- use boneless chicken thighs cut up into bite size pieces. (Chicken breast works, too, but they tend to dry out while cooking).
Here's my recipe!
Lylah's Shahi Paneer Korma
8 boneless, skinless chicken thighs
1 Tablespoon powdered ginger
2 Tablespoons lemon juice (bottled is fine)
2 Tablespoons vegetable oil
1 large sweet onion, sliced into thin half moons
1 jar Patak's Korma paste (NOT the pre-made sauce)
2 tablespoons fresh ginger paste
2 cans light coconut milk
1 cup cold water
1/2 cup dried apricots, chopped fine
1/2 cup golden raisins
1 cup cashew nuts, ground to a rough powder
1/4 cup toasted, slivered almonds (for garnish)
sprigs of fresh cilantro (for garnish)
Clean the chicken by removing the glops of yellow fat, rubbing them with the powdered ginger and lemon juice, and rinsing them with cool running water. Pat dry, then cut into bite-sized pieces. Add 2 tablespoons of the Korma paste, and mix to coat evenly. Set aside.
If you're using paneer, cube it and fry it lightly in a medium-hot pan with about a tablespoon of vegetable oil, until it's golden brown on all sides (or as many sides as you can get!). Set aside.
In a large, heavy-bottomed pot, heat the oil over medium-high heat. Add the sliced onion and cook, stirring often, until onion is translucent. Add the fresh ginger paste, and continue to cook until the onion begins to turn golden. Add the chicken, and stir, allowing the chicken to "seal" -- that is, until it no longer looks pink on the surface (this happens fairly quickly). (If you're using paneer, don't add it yet).
Turn the heat down to medium. Add the rest of the jar of Korma paste, stir. Shake the two cans of coconut milk to redistribute the cream, and then open and pour the milk into the pot. Add 1 cup of water, the chopped apricots, the raisins, and the ground cashew nuts, stir well, then cover and turn the heat down to low. Simmer for about 20 minutes, or until the chicken is cooked through. (If you're using paneer, simmer for about 10 minutes to combine the flavors, then add the paneer and simmer for another 10 minutes.)
Sprinkle with the toasted, slivered almonds and the sprigs of fresh cilantro, and serve over hot white rice. Serves 8 (but freezes amazingly well).
