Most of us food perverts have at least one favorite course from the Indian cuisine and Chicken Korma has to be one of the runners-up. A Chicken Korma takes a little bit of preparation but be sure it is well worth it!
Recipe for four persons
- 1kg / 2lbs Chicken breasts
- 150gr / 5.2oz Thick plain Yogurt
- 1 tbsp ginger, heap full grated
- 1 – 3 Bird’s eye chilies
- 2 Onions
- 3 Garlic cloves
- 1 tbsp Ground Coriander
- 1 tbsp Turmeric
- 1 tbsp Garam Masala
- 2 tbsp Almonds, heap full ground
- Fresh Coriander to garnish
- 1/2 Lemon
So lets start by grating both the ginger and garlic and mix it well with the yogurt. Slice the chicken breasts into bite sized chunks and place in a bowl or a zip-lock bag, pour the marinade over and mix well, store in a fridge for 12 hours or over night.
Chop the onions and put them in a blender with the chilies, blend until smooth, add little water if required.
Mix the turmeric, ground coriander, garam masala and a pinch of pepper in a bowl, heat the oil in a frying pan over low heat, add the spice mix and stir fry for a minute.
Turn the heat to high and add the onion chili puree and stir fry for about 10 minutes. Add the chicken and the marinade, fry for about 10 minutes.
Add the coconut milk and bring to boil, add ground almonds, reduce heat to low and let simmer for about 20 minutes or until chicken is tender.
Remove from heat, squeeze in the lemon and add salt to taste. Mix well.
Garnish with fresh coriander and chopped almonds. Best served with basmati rice, garlic naan bread and raita