Chicken Korma Recipe
Chicken Korma Recipe
Rated 5.0 stars by 1 users
Category
Curry
Cuisine
Indian
Servings
4
Prep Time
15 minutes
Cook Time
25 minutes
Chicken Korma. Yes, I know. Most dub it as a pathetic dish but I actually quite like it.
It reminds me of my childhood and was the first curry I had that made me really fall in love with this cuisine – back when my tastebuds couldn’t handle anything spicy.
For me, it almost has the feel of a hearty soup that will present you with a warm embrace as you devour it.
This recipe isn’t an authentic recipe from India, where Korma’s are done a little different but this will taste really similar to what you’d find in a British Indian Restaurant (BIR).
Blending or grating the onion is suitable for this recipe but I tend to cook them in the microwave for 1 minute before cooking in the pan, just to make sure a lot of the moisture from the onions have been reduced otherwise your curry is going to be soggy.
With this dish being rich and creamy, ghee really is a must. You may see coconut powder as coconut flour.
Feel free to add any sultanas to this dish. I do like the addition of sultanas but the crowd I was cooking for on this occasion didn’t want them. If you do want to, add them in at the end.
I hope you enjoy!
Author:Matt Cooper Bites
Ingredients
- 1 tbsp ghee
- 1 tbsp vegetable oil
- 1 cinnamon stick
- 3 green cardamon pods slightly cracked
-
600 g precooked chicken tikka - click here for chicken tikka recipe
- 2 large onions blended or grated (microwave for 1 min before adding to pan)
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tbsp cumin
- 1 tbsp ground coriander
- 0.5 tsp paprika
- 0.5 tsp turmeric
- 4 tbsp ground almonds
-
4 tbsp coconut powder/flour
- 3 tbsp sugar
- 1 tsp salt
- 250 ml chicken stock
- 200 ml coconut cream
- 125 ml single cream
- 1 tsp garam masala
- Bunch of freshly chopped coriander to garnish
Directions
Blend or grate two onions to a paste and then microwave for one minute and set aside. This will evaporate a lot of the water out of the onions.
Add ghee and vegetable oil to a pan on a medium heat. Add the cinnamon stick and green cardamon pods and infuse the oil for 1-2 minutes. Remove the aromatics from the pan.
Add the onion paste to the pan and cook for 3-4 minutes or until the onions turn a translucent golden brown.
Add the garlic and ginger paste and cook for a further 30 seconds. Add your dry spices, including sugar, almond powder and desiccated coconut. Stir and cook for 30 seconds.
Add 200ml of the chicken stock and simmer for 5 minutes.
Add the coconut cream and the pre-cooked chicken and simmer for 2-3 minutes. If the curry is looking too thick, add the remainder of the chicken stock.
Add the single cream (save a little bit to garnish), salt and garam masala and simmer for 1 minute.
Serve with a garnish of chopped coriander and a swirl of cream.
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