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Chicken Korma!

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    Right I really want to make a Chicken Korma. My friend who I've lost contact with used to make a lush one and it was so simple. Does anyone know a nice simple chicken Korma recipe which isn't too spicy, a bit of kick is alright but not to much!
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    Fry 1tbsp dried coriander, 1 tsp turmeric, 1 tsp garam masala and a pinch or so of ground black pepper in a little sunflower or veg oil, for about a minute on a low heat. Add a couple of onions chopped very fine, turn up the heat a bit and fry for another 10 minutes. Add your chicken (2 breasts cut into chunks), a mugful of plain yoghurt, a tablespoon or grated fresh ginger (or a small teaspoon of dried), and 3 or 4 cloves of garlic, crushed or chopped very fine. Cook for another 10 minutes, then add about 100g of creamed coconut (make sure you don't get coconut cream or coconut milk, it's very different!), 2 tablespoons of ground almonds and enough water just to cover the chicken, bring it to the boil, then reduce the heat and let it simmer with a lid on for about half an hour until the chicken is cooked. Add some salt and lemon juice before serving.

    I don't use any chilli; a korma isn't really meant to be hot, but if you want you can add a pinch of hot chilli powder with the spices or a dried red chilli, blended, with the chicken.
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    you should flash fry the chicken to lock in the flavour !
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    (Original post by gelcode)
    you should flash fry the chicken to lock in the flavour !
    I usually marinate the chicken over night in the yoghurt, garlic and ginger so I don't tend to seal the chicken for that reason. But yeah, if you're not marinating then cook the chicken on a high heat until it's just cooked on the outside before adding everything else.
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    Literally just had this for dinner...

    You could cheat and buy a jar, add a few of your favourite vegetables (I would recommend peppers) and chicken. Boil some rice whilst cooking the sauce, vegetables and chicken in a pan.

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Updated: February 29, 2012
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