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Chicken Korma

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Prep Time 15 mins
Cook Time 25 mins
Servings 4 people

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