Chicken Korma

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IMG_20141015_191132[1] 15/10/2014

It’s National Curry Week! And what better way to celebrate than with one of the nation’s favourites? This Korma is not your average bland curry though. It is full of fresh flavours and uses a yogurt marinade instead of a cream sauce so it is better for you and I reckon, tastier too.

Ingredients:

  • 500g skinless and boneless chicken thigh meat
  • 1 inch cube of ginger, finely chopped
  • 125g thick set natural yogurt
  • 1 large onion, coarsely chopped
  • 1 red chilli, roughly chopped
  • 4 cloves garlic, peeled and coarsely chopped
  • 2 Tablespoons groundnut oil
  • 2 large onions, finely sliced
  • 1 Tablespoon ground coriander
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon garam masala
  • 1 teaspoon ground turmeric
  • 225ml warm water, approx
  • 75g creamed coconut, cut into small pieces
  • 1 teaspoon salt or to taste
  • 2 heaped Tablespoons ground almonds
  • Juice of 1/2 a lemon

Directions:

  1. Cut the chicken thigh meat into chunks
  2. Mix with the ginger and yogurt, cover and leave to marinade  in the fridge for 2-4 hours or overnight if you’re that prepared.
  3. Place the chopped onions, red chilli (seeds and all for a nice background heat) and garlic into a food processor and blend until a smooth paste.
  4. Heat 1 tablespoon of oil over a medium heat in a large, heavy based pot and fry the sliced onions until they are golden brown. Transfer the onions to a bowl and set aside.
  5. Place the same pan back over a medium heat and add the other tablespoon of oil.
  6. When hot, add the ground coriander, pepper, garam masala and turmeric. Stir rapidly so the spice does not burn then after a few seconds when the spices become aromatic, add the chicken and the marinade. Adjust the heat to high and fry the chicken for 6-8 minutes, stirring frequently.
  7. Add the blended onion mix and continue to fry for 6-8 minutes more on a low heat.
  8. Add the coconut and the water to achieve a sauce thickness to your liking. Bring to the boil and stir until the coconut dissolves. Add the fried onions and salt, if using.
  9. Reduce heat to low, cover the pot and simmer until the chicken is tender (10-15 minutes). Sprinkle the ground almonds and mix well. Remove from the heat and add the lemon juice.

Serve with plain boiled rice and a dollop of chutney. Look out for my stuffed paratha recipe which would be great with this too!

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2 thoughts on “Chicken Korma

  1. Hi, thanks. Yes you can buy the spices from all supermarkets in the herbs and spice section but I make a lot of food with spices so buy it in bulk from an Indian grocery store nearby but either give you a scrummy curry.

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