The other night I whipped up a big batch of my chicken korma {and then instagramed it and asked if my followers would enjoy the recipe – to which they replied yes}. So I thought that I would sit down and blog about my recipe for chicken korma. It can be made in large batches and freezes well. I also add a few more veggies into the mix and it is well received by all members of my family.
Korma {from Turkish kavurma}, also spelled kormaa, qorma, khorma, or kurma, is a dish originating in South Asia or Central Asia consisting of meat and/or vegetables braised in a spiced sauce made with yogurt, cream, nut or seed paste. {Thanks Wiki}
I think Korma is a great curry to make when you have children because it isn’t too hot. I like to mix it up by making a chicken korma or a chicken butter chicken or a chicken tikka masala or even a lamb rogan josh when the weather cools down {can’t wait until my children can take the heat of a good beef vindaloo}. You can also make this curry with lamb or beef.
CHICKEN KORMA
1kg chicken thigh
1tbsp of finely grated fresh ginger
3 cloves of garlic, minced
150g thick (plain) yogurt
1 dried red chilli
2 finely chopped onions
1 tbsp ghee or veg. oil
1 tbsp ground coriander
Pinch of ground black pepper
1 tsp turmeric
1 tsp garam masala
water
75g coconut cream
1tbsp of finely grated fresh ginger
3 cloves of garlic, minced
150g thick (plain) yogurt
1 dried red chilli
2 finely chopped onions
1 tbsp ghee or veg. oil
1 tbsp ground coriander
Pinch of ground black pepper
1 tsp turmeric
1 tsp garam masala
water
75g coconut cream
1/2 head of cauliflower
250 grams of green beans
2 heaped tbsps ground almonds
finely chopped Coriander Leaves, to garnish
juice of 1/2 lemon
2 heaped tbsps ground almonds
finely chopped Coriander Leaves, to garnish
juice of 1/2 lemon
Cut the chicken into bite sized chunks. Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for 12 hours or in the fridge overnight.
Blitz the chopped onion and red chillies, add a little water if you need to til smooth.
Heat the ghee/oil in a pan. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat. Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes.
Add the chicken and the marinade and continue to stir fry for another 10-minutes. Add the coconut and enough water to *just* cover the chicken and bring to the boil, stirring until the coconut is dissolved. Stir in the cauliflower, green beans and ground almonds.
Reduce heat to low, cover the pan and simmer until the chicken is tender and the cauliflower is falling apart {30-45 minutes}. Remove from heat, add lemon juice and salt to taste. Mix well.
What is your favourite curry recipe? Do you like to have Indian takeaway because you just can’t make it the same at home? Let me know if you try this recipe.
