Chicken Korma
Although in the UK, a korma is a ‘timid’ curry and for those that don’t like hot and spicy food, a korma prepared by a Pakistani or Indian will be a ‘curry’ with sweet spices like cardammom and cream or yoghurt.
Ingredients
4oz thinly sliced onions
2 cups cooking oil
1 chicken with bones cut into 12 pieces
2 tsp salt
1 tsp red chillies
˝ tsp turmeric
2 tbs tomato puree
1 tbs crushed ginger
1 tbs crushed garlic
1 tsp cardamom powder
˝ tsp saffron strands
4 crushed green chillies
1lb crushed fresh tomatoes
5 tbs single cream (or yoghurt for healthy option)
handful peeled and sauted whole almonds
slivers of finely cut fresh ginger (for decoration)
Method
- Deep fry onions a handful at a time in plenty of oil in a wok until golden brown, remove with a slotted spoon and place on a plate to dry.
- Put the left-over oil into a deep non-stick pan, add the ginger, garlic, cardamom and saffron, green chillies, salt, turmeric, red chillies and tomato puree. Stir to mix.
- Add tomatoes and yoghurt if using, cook until liquids reduce, then add chicken and cook on medium until all liquids dry up.
- Bhun the chicken until mixture turns golden brown and oil separates.
- Crush half the brown onions in palms of your hands or use a bowl and spoon, add to the chicken, mix once add single cream if using, keep covered for 5mins and remove into serving bowl.
- Just before serving decorate with the remaining browned onions, almonds and fresh ginger.
Serve with naan or chappattis (doesn’t really go well with rice).
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