| Korma has become a favourite dish in many British Indian restaurants. This recipe is closer to the classic korma of North India. |
15-minutes, plus time to marinade.
1.5kg Chicken breasts or chicken joints, skinned and washed
| ||1 heaped tablespoon of finely grated fresh ginger|| |
| ||3 crushed cloves of garlic|| |
| ||150g thick natural set yogurt|| |
| ||3 dried red chillies|| |
| ||2 finely chopped onions|
| ||cooking oil|
| ||1 tbsp ground coriander|| |
| ||a pinch of ground black pepper|
| ||1 tsp turmeric|| |
| ||1 tsp garam masala|| |
| ||75g creamed coconut|| |
| ||salt, to taste|
| ||2 heaped tbsps ground almonds|
| ||finely chopped coriander leaves, to garnish|| |
| ||Squeeze of lemon juice|
1. Cut the chicken breasts into bite sized chunks or, if using joints, separate leg from thigh.
2. Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for 3-4 hours or in the fridge overnight.
3. Liquidise the chopped onion and red chillies, adding water if needed, to make a smooth paste.
4. Heat some oil in a pan.
5. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat.
6. Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes.
7. Add the chicken and the marinade and continue to stir fry for another 10-minutes.
8. Add the creamed coconut and enough water to cover the chicken and bring to the boil, stirring until the coconut is dissolved.
9. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).
10. Remove from heat, stir in the ground almonds, lemon juice and salt to taste. Mix well.
Serving ideas: Garnish with coriander leaves and serve with Onion Bhaji and Pilau Rice or Rotis.
Suitable for freezing.