Chicken korma should be a really rich and creamy dish which is very mild in terms of chili heat and only spiced for flavour. It relies on using tenderest chicken breast pieces in a mildly spiced curry sauce. You can of course use chicken thigh fillets as an alternative if that is your preferred option. It rivals Chicken Tikka Masala for popularity at the takeaway counter. It is not that dissimilar from Butter Chicken which is also mild with plenty of cream but relies on heat from chili as well as turmeric. The Korma spice mix is also used with mutton and goat which work equally well.
Ingredients:
- 2 tbsp sunflower or vegetable oil
- 40g butter
- 400ml chicken stock warm
- 1 or 2 white onions, chopped finely. You can grate it but chopping skills should be enough to get this down to the right size.
- 2 garlic cloves, roughly chopped
- thumb-sized piece ginger, roughly chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- ¼ tsp mild chilli powder
- 4 skinless, boneless chicken breast fillets (about 600g), cut into bite-sized pieces
- 50g ground almonds, plus extra to serve (optional)
- 4 tbsp sultanas (optional as not all kormas have this particular ingredient)
- ½ tsp golden caster sugar
- 150g pot of Greek yogurt which could also be zero fat or 100ml double cream
- small bunch coriander, chopped with some leaves as garnish
Serve with brown or white basmati rice
Preparation:
- Cut each chicken breast into small chunks (roughly 2.5cm) and season generously with freshly ground black pepper.
- Heat 1 tbsp oil in a large nonstick frying pan or wok and fry the chicken until golden over a medium-high heat for 5-6 mins, turning occasionally. Transfer the chicken to a plate using a slotted spoon or spatula and return the pan to the heat. Keep the chicken warm by covering in foil or placing in the oven on a low heat.
- Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and blend to a paste.
- Add the paste to a large high-sided frying pan or skillet along with 3 tbsp water and cook for 5 mins. Add all the spices and herbs and cook for a further 2 mins until aromatic.
- Add the chicken pieces into the sauce. Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ¼ tsp golden caster sugar.
- Mix the chicken and spies together, then cover and simmer for 10 mins or until the chicken is cooked through.
- Remove the pan from the heat, stir in a 150g pot Greek yogurt and some seasoning, then scatter over a small bunch of chopped coriander and more ground almonds, if using. Serve with brown or white basmati rice.
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