Chicken Korma is a pale, creamy curry that originated in Southern Asia. It can be made with yoghurt, cream, nut and seed pastes or coconut milk and may be both vegetarian and non-vegetarian- there don’t seem to be any rules.
“Korma” doesn’t actually mean “mild” as we in Britain tend to think, but rather “slow cooked”, so the distinctive smooth but rich flavours can be adjusted to suit any palate simply by adding (or not!) extra chilli powder.
This particular chicken Korma recipe produces a mild, creamy curry with a delicious peppery taste that is suitable for all curry lovers.
Chiman’s Chicken Korma Recipe.
Marinade Time: 30 – 60 Minutes
Preparation Time: 5 Minutes
Cooking Time: 50 Minutes
Serves: 4 to 6 people
- Chiman’s Chicken Korma
- 900g/2lbs skinned chicken joints
- 1 large onion, coarsely chopped
- 4 cloves garlic, crushed
- 75ml/5 tbsps single cream
- 150g/5 oz butter or ghee
- 3 medium onions, finely sliced
- 25g/1 oz ground almonds
- 50g/2 oz flaked almonds
- 300ml/10 fl oz natural yoghurt
- 1 tbsp lemon juice
- Fresh coriander to garnish
1. Cut chicken pieces in 2; wash and dry. Pierce sides with a skewer.
2. Make a paste with the lemon juice, garlic and ½ tsp salt; rub into chicken and marinade for at least 1/2 hour.
3. Fry onions in the ghee/butter until golden brown; add spices and stir fry for 30 seconds.
4. Add the chicken and fry for 6 minutes, turning continuously.
5. Add yoghurt and cook for 15 minutes, stirring occasionally.
6. Add flaked almonds and cream; cook for 5 minutes or until chicken is tender.
6. Finally, add ground almonds; simmer for about 5 minutes.
7. Serve garnished with fresh, chopped coriander.
Serve with Chiman’s Bombay Potatoes, basmati rice, poppadoms, mild pickles and a green salad for a delicious, mildly spicy meal.
Buy your Chicken Korma Spices here..