Chicken Korma, mildly spiced and deliciously creamy seems to be everybody’s favourite curry. Korma is traditionally a mild curry and makes a great partner for hotter dishes such as Jalfrezi. Ideal served with plain boiled rice and chapati’s and the obligatory ice cold bottle of Kingfisher Indian lager.
Preparation Time: 15 Minutes
Cooking Time: 60 Minutes
- 400g chicken, diced into bite sized pieces
- 100g Ghee or clarified butter
- 2 large onions, sliced
- 1/2 tsp chilli powder
- 1/2 tsp tumeric powder
- 1 tsp coriander seeds, roasted and coarsely ground
- 1/2 tsp cumin seeds, roasted and coarsely ground
- 1/2 tsp ginger powder
- Large pinch of cinnamon powder
- 6 whole black peppercorns
- 2 whole cloves
- 3 garlic cloves peeled and crushed
- 1 tsp salt
- 2 large bay leaves
- 50g creamed coconut
- 50g ground almonds
- 300ml chicken stock
- 300ml natural yoghurt
- Melt the ghee in a large pan and fry the onions until golden brown.
- Remove from the pan and put to one side.
- Add all the spices and the garlic to the pan and fry until brown.
- Add the chicken and salt and cook until browned.
- Add the yoghurt, bay leaves and stock or water and return the fried onions to the pan.
- Bring to boiling point then reduce the heat to a simmer, add the creamed coconut and almonds then cover with a tight-fitting lid and cook until the chicken is tender.
- Remove the bay leaves and cloves before serving if desired and serve with plain boiled rice and chapati’s and an ice cold bottle of Kingfisher indian lager. Yummy!