Old National’s Kora Dalchow on Asian American, Native Hawaiian and Pacific Islander (AANHPI) Heritage Month

Observed during May, Asian American, Native Hawaiian and Pacific Islander (AANHPI) Heritage Month recognizes the contributions and influence of Asian Americans, Native Hawaiians and Pacific Islander Americans to the history, culture, and achievements of the United States.

President Jimmy Carter (1978) first signed a joint resolution recognizing a week’s celebration, while George H.W. Bush (1990) signed a bill extending the recognition to a month. President Barack Obama (2009) and President Joe Biden (2021) signed additional proclamations, with the latter adding the recognition for native Hawaiians.

This interview series with Old National Bank team member celebrates those whose families, like virtually all Americans, at one time immigrated and have helped shape the rich diversity found in the United States.

Kora Dalchow
Relationship Banker, Maple Grove, Minnesota

Born in Hyderabad, India, Kora has been with Old National a little more than three years. “My start date is an easy one to remember,” she says, “02/02/2022.”

Adopted at a young age and raised in a white community, AANHPI month is an annual time for her to connect further with her birth family culture. “I was adopted at 9 months old to a loving family and I’ve lived in Minnesota ever since,” Kora said. “As a young South Asian woman who grew up in a predominately white community with little to no exposure to people who looked like me, I find AAPI Heritage Month to be extremely impactful. It allows me to learn more about my culture.”

Q. Why is it important that organizations recognize heritage months?

By recognizing heritage months as an organization, we see the importance of promoting inclusion, respect, and cultural awareness. This provides an opportunity to celebrate the diverse identities, histories, and contributions of different communities within the workplace, which helps build a more equitable and empathetic environment. 

Q. Why is Old National’s value of Inclusion important to you? 

As someone who is client facing, and as a mother, I have a strong belief that all voices should be heard. Inclusion allows us to broaden our understanding of one another, and in turn, allows us to be better people.

Q. Who is someone who identifies as AANHPI that you admire and why?

I am grateful to my children’s pediatrician, Dr. Pradhan, who not only has taken the time to provide excellent care for my children but has also been a true mentor and friend as I navigate my way through learning about my heritage. She has provided recipes and stories of where I am from and has made my family very comfortable. 

Q. What do you wish people understood about AANHPI Heritage Month or the AAPI community?

I want people to understand the significance of the transcontinental railroad and how AANHPI Month not only celebrates the historic involvement of immigrant laborers, but celebrates what I believe to be American values, in that we are a diverse, everchanging country and we should celebrate this. 

Q. What is your favorite dish to make that represents your culture? 

A staple of South Asian-American food to me is a good Butter Chicken. I don’t have a family recipe but the one I use is listed below:

First Marination
1.1 lbs. boneless chicken 
½ to ¾ teaspoon Kashmiri red chili powder (or paprika, adjust to taste, reduce for kids)
¼ to ⅓ teaspoon salt (adjust to taste)
¾ to 1 tablespoon lemon juice

Second Marination
⅓ cup Greek yogurt (hung curd/thick curd)
¾ tablespoon ginger garlic paste (or ½ tbsp fine grated ginger + ½ tbsp fine grated garlic)
⅛ teaspoon turmeric (Haldi, optional)
¾ to 1 teaspoon garam masala (adjust to taste)
½ teaspoon cumin powder (optional)
1 teaspoon coriander powder (optional)
1 teaspoon Kasuri methi (optional, dried fenugreek leaves)
¾ to 1 tablespoon oil

For Sauce
2 to 3 tablespoons butter or ghee (divided)
2-inch cinnamon piece (optional, for extra flavor)
2 to 4 green cardamoms (optional, for added flavor)
2 to 4 cloves (optional)
1½ cups (130 grams) sliced onions (optional, *updated, cuts down acidity from tomatoes)
600 grams (1.3 lbs.) fresh tomatoes (or 1 cup passata/canned tomato puree or ⅓ cup double concentrate tomato paste -- for 1x)
¾ tablespoon ginger garlic paste (or ½ tbsp each fine grated ginger and garlic)
1 to 2 green chilies (optional, deseed, slit or chopped)
28 (42 grams, ⅓ cup) whole raw cashews (soaked in hot water, sub with ¼ to ⅓ cup heavy cream)
½ cup water to blend (more if required)
1 to 2 teaspoons Kashmiri chili powder (reduce for kids, adjust to taste)
1 to 1½ teaspoons garam masala (divided, adjust to taste)
1 to 1½ teaspoon coriander powder (optional, adjust to taste)
½ teaspoon cumin powder (optional, adjust to taste)
½ to ¾ teaspoon salt (adjust to taste)
1 teaspoon sugar (to balance the flavors)
½ tablespoon Kasuri methi (dried fenugreek leaves)
1½ cups hot water to make gravy (cut down to 1 cup if omitting cashews)
⅓ cup (80 to 100 ml) heavy cream or whipping cream (divided)
2 tablespoons coriander leaves (fine chopped to garnish)

Instructions

Marinate chicken with lemon juice, chili powder and salt. Cover and rest for 20 minutes. Next add yogurt, Kasuri methi, oil, turmeric, ginger garlic paste, coriander powder, cumin powder and garam masala powder.

Marinate and rest for a minimum of 30 minutes, or overnight for best results. Cover and refrigerate.
Optional – If using onion, sauté in 1 tablespoon oil until lightly golden, for 7 minutes. Cool down.

To a blender, add tomatoes, sautéed onions, cashews and water. Blend to a smooth puree. If you want, you can also blend the cashews separately with water to smooth cream.

Make the sauce

Remove the chicken from the refrigerator, to bring it close to room temperature.
Melt butter in a pan & add all the whole spices – cinnamon, cloves and cardamoms.
When they begin to sizzle, stir in the ginger garlic paste & green chilies. Fry on a low heat, for a minute or 2, till it turns fragrant but not burnt.

Turn off the heat and stir in red chili powder, garam masala, cumin and coriander powder.
Stir in the tomato cashew puree. If it is not smooth, strain it to the pan.

Mix well and cover partially. Bring it to a boil on a medium high heat, reduce the heat to low or medium. Cook until the puree turns thick, keep stirring occasionally.

Pour hot water and simmer for 10 mins, until the sauce thickens & traces of fats are visible on top of the sauce. Remove the whole spices and discard at this stage.

Grill or roast chicken

Spread one tbsp. butter or ghee in a griddle/pan and heat it well. Place the marinated chicken pieces, spacing them a little apart.

Fry on a medium heat for 2 mins and turn them. Don’t burn and do not overcook. Cook till the chicken is just cooked and all the marinade dries up. It is not necessary to fully cook the chicken at this stage.

This way roasts the chicken pieces in 2 to 3 batches, depending on the size of your skillet.

How to make Butter Chicken

Add chicken to the butter chicken gravy. Pour more hot water (about ½ cup, not in the recipe) if the sauce is too thick. Cover and simmer for about 5 to 7 minutes till it becomes tender.

Stir in salt, sugar and Kasuri methi. Taste test and optionally add more garam masala & another tablespoon butter for additional flavor (both are optional).

Turn off and stir in the heavy cream. Garnish Butter Chicken with chopped coriander leaves and some cream. Serve with Turmeric rice, steamed Basmati Rice, Butter naan or Cumin Rice.

Q. Anything else you’d like to add?

I’m beyond grateful to work for an organization that recognizes the importance of educating oneself on the diverse backgrounds of people and how it benefits not just the company but the community as a whole. 

To learn more about Asian American, Native Hawaiian and Pacific Islander Heritage Month and the 2025 theme, “A Legacy of Leadership and Resilience,” click here.