Recipe for Chicken Korma for download
Korma is a favourite dish in many Curry Houses. This recipe is closer to the classic korma of North India.
Serve: 6 Persons
Preparation Time: 15 mins plus time to marinade.
Cooking Time: 60 mins
- 1.5kg Skinless Chicken Breasts/Joints
- 2 tbsp Fresh Ginger, grated
- 3 Garlic Cloves crushed
- 150g Thick Natural Set Yogurt
- 1 Onion, quartered
- 3 Dried Red Birds Eye Chillies
- 2 large Onions, finely sliced
- 4 tbsp Vegetable Oil
- 1 tsp Ground Coriander
- 1 tsp Ground Black Pepper
- 1 tsp Turmeric Powder
- 1 tbsp Garam Masala
- 75g Creamed Coconut
- 3 tbsp Ground Almonds
- Salt, to taste
- Fresh Coriander, to garnish
- Fresh Lemon Juice
- Cut the chicken breasts into bite sized chunks or, if using joints, separate leg from thigh.
- Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for at least an hour or in the fridge overnight.
- Liquidise the quartered onion and dried red chillies, adding water if needed, to make a smooth paste.
- Heat 2 tbsp oil in a pan. Add the finely sliced onions and fry until golden brown. Remove with a slotted spoon and set aside.
- Add the remaining oil to the pan with the ground coriander, ground black pepper, turmeric and garam masala and stir fry for a minute over a low heat.
- Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes.
- Add the chicken and the marinade and stir until the chicken is browned all over.
- Add the creamed coconut and enough water to cover the chicken and bring to the boil, stirring until the coconut is dissolved.
- Reduce heat to low, cover the pan and simmer until the chicken is tender. Add the browned onions and cook until warmed through.
- Remove from heat, stir in the ground almonds, and add salt to taste.
- Garnish with a generous handful of chopped, fresh coriander leaves and squeeze over some lemon juice. Serve with Onion Bhaji and Pilau Rice or Rotis.