Chicken korma is a staple curry, with a creamy texture and a velvety flavour that are sure to delight. The coconut milk makes this curry a soft and slightly sweet dish, and it is ideal for people who do not enjoy the heat of many other types of curry. There are gourmet cookery lessons available to help cook curries. If you have an occasion where you are serving multiple curries, a korma is essential as an easy way to dampen down the burning sensation from other dishes.
The ingredients you will need are the following:
1 kilogramme of chicken breast fillets.
3 minced cloves of garlic.
150 grams of plain, thick yoghurt.
1 dried red chilli.
2 minced onions.
1 heaped tablespoon of freshly grated ginger.
Some ground black pepper.
1 teaspoon of turmeric.
1 teaspoon of garam masala.
1 tablespoon of ghee, or vegetable oil.
1 tablespoon of ground coriander.
Some water.
2 heaped tablespoons of ground almonds.
Fresh coriander leaves, finely chopped.
The juice of half a lemon.
75 grams of creamed coconut.
Some salt.
You will want to start this recipe the day before you intend to serve it. Cut the chicken into chunks – the size depends on your preference – and put it in a bowl with the minced garlic, the grated ginger and the yoghurt. Mix them together well, and leave for 12 hours on the counter or overnight in the fridge.
Put your minced onions and your red chilli into a blender with a little bit of water as needed, and liquidise until the mixture is a smooth paste. Heat the ghee or oil in a pan, and fry the ground coriander, the black pepper (to taste), the turmeric and the garam masala for a couple of minutes over a low heat.
Turn up the heat and add the paste from your blender. Fry it for about 10 minutes before adding in the contents of your bowl, making sure you get both the chicken and what’s left of the marinade. Fry for a further 10 minutes, before adding the creamed coconut and enough water to just cover the chicken.
Leave the heat turned up until you bring the mixture to the boil, stirring continuously until the coconut is dissolved. Add in the ground almonds and stir them in, too.
Put the lid on your pan and reduce the heat down to a nice simmer. In 30 or 40 minutes, the chicken should be nice and tender, so you’ll want to cook your rice or naan bread to coincide with this.
When the chicken is cooked, add the lemon juice. Plate up your korma with the rice or naan, and garnish with the fresh, chopped coriander.
Chicken korma is a lovely dish on its own or as part of a variety. Enjoy your meal!
