Hello Again…

Hello to all and my apologies that it has taken me so long for this next post. It has been a few weeks since I have found the time to share a new recipe and a new country with you so here goes!

A Quick History:

Bangladesh is a fairly new country. With the exit of the British Empire from the region in 1947, The area known as “Bengal” was divided into 2 regions. the Western region was made a part of India, and the Eastern part into what was called East Bengal, later named East Pakistan and for the time being was made a province of Pakistan.

In 1971, Bangladesh gained independence from Pakistan after a war known as The Bangladesh Liberation War. The war lasted 9 months and had support from Indian forces which remained in Bangladesh until March of 1972.

About the Country:

Bangladesh has a population of 150 million people, making it the 8th most populated nation on Earth. The overwhelmingly predominant religion is Islam, with almost 90 percent of the country practicing the Muslim faith. Most of these are Sunni. The other 10 percent of the country are mostly Hindu. In recent years the country has become more and more conservative. Daily life differs very vastly depending on whether you grow up in rural or urban areas. We watched a very interesting documentary (with a particularly dry style aka Wes Anderson) about life in a Bangladeshi Village.


The Recipe:

IMG_2232I found a really nice recipe for a Bangladeshi Style Creamy Chicken Korma on the interwebs. It is a very different Korma than the Indian version you might be more familiar with. It is based on oil, ghee and yogurt and includes almonds, golden raisins and almonds. Don’t expect this dish to be kind to your daily calorie intake, but it will be very kind to your palate, and is absolutely brilliant if your starving!


Ingredients: (Serves 4)

  • about 8 Chicken Thighs
  • 8 Cardamom Pods
  • 3 tablespoons Ghee {clarified butter}
  • 4 tablespoons Olive Oil
  • 2 large onions, thinly sliced
  • 1 inch piece of crushed ginger
  • 4 cloves of crushed garlic
  • 1 cup Plain Greek Yogurt, beaten well
  • 2 Cinnamon Sticks
  • 1 Bay Leaf
  • 2 tablespoons Salt
  • 1 tablespoon Sugar
  • 1 tablespoon Fresh Lemon Juice
  • 4 Thai Bird Chiles
  • 2 tablespoons Ground Almonds
  • 2-3 tablespoons Slivered Almonds
  • 2 tablespoons Golden Raisins
  • Boiling Water
  • 2-3 Garnish ~Shallots, thinly sliced & friend crisp
  • 2 tablespoons vegetable oil
  • 1 1/2 cups basmati rice (or Jasmine rice)


The first thing you need to do is to marinate the chicken. This will take at least 1 hour and you can leave it all day if you prefer to do this in the morning and cook in the evening. All you need to do is to cut up the chicken into pieces. Place this in a covered dish with the yogurt and then crush the garlic and the peeled ginger piece over it using a garlic crusher. (If you don’t have one just mince both the garlic and ginger).

IMG_2207 IMG_2210 IMG_2211

Stir this up and then put in the refrigerator to marinate.

Once you are ready to cook, the first step is to cut up your onions.

IMG_2217 IMG_2219

Heat up the oil and the ghee into a large frying pan and then cook the onions on medium heat until golden brown. Once the onions are cooked add in the cinnamon sticks, bay leaf and the cardamom pods.

Cook these about 2-3 minutes or until fragrant.

Next, turn up the heat to medium high and add the marinated chicken mixture as well as the salt and stir through. Cook this for about 10 minutes or until the sauce starts to look a bit thicker like a gravy.

At this point, add a few tablespoons of boiling water to the mixture so that the chicken is about 3/4 covered.

NOTE: The water added will vary depending on how much water the chicken give off during the cooking…mine was about 3-4 tablespoons but you may have more or less….don’t panic!

Put the lid on and cook this on medium (simmering but not boiling to hard) for 20 minutes. Make sure to stir every few minutes.

Once you have put the lid on, you can go ahead and cook your rice. About 1 1/2 cups of basmati rice was the perfect amount.

After the korma has been cooking for 20 minutes, the oil should be separating from the water. Add in the ground almonds, chopped chillies, lemon juice and sugar.


Stir this all through and cook for an additional 5 minutes.

While this is going, heat up about 2 tablespoons of vegetable oil in a separate small frying pan. Chop up about 4-5 shallots and fry them until crispy.


After this is done your rice should be ready. Plate out a bed of rice and cover with the korma. Top with a few extra raisins, some slivered almonds and the crispy shallots and enjoy!

Further Reading:

No blog about Bangladesh would be complete without a little ode to the region’s most infamous feline….the Bengal Tiger…..



This recipe was originally found here.


One thought on “Bangladesh: Chicken Korma (Bangladeshi Style)

  1. Creamy, rich, warm, aromatic comfort food. A good balance of sweet and spice with crunchy little almonds for texture. Yum xo

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