Recipes
Chicken Korma Recipe
Nov
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 can find this in most big supermarkets in the Asian isle or alternatively you can find it on my web store too.
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!
Chicken Korma
Equipment
- Blender or grater
Ingredients
- 1 tbsp ghee
- 1 tbsp vegetable oil
- 1 cinnamon stick
- 3 green cardamon pods slightly cracked
- 500 g precooked chicken tikka my tikka spice blend is perfect for this but if not pre cooked chicken breast will do
- 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 almond powder
- 4 tbsp desiccated coconut
- 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
Instructions
- 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.
Video
