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|Do you want Chicken Korma with that unique British Indian Restaurant quality and taste? Then simply follow the instructions below for perfect Chicken Korma every time...|
"WOW! Trust me on this one guys! This IS the BEST Korma I have ever made, my friends thought I'd bought in a takeaway... Bloody AWESOME! Check out Mr Huda's Universal Paste - better than any takeaway - I guarantee you will not be disappointed! (Just don't let them know the secret straight away) - ENJOY!" - John C, Brighton.
500g Boneless Chicken (cut into small cubes)
| || 11/2 Medium Onions (225g) || |
| || 10g Ginger (fresh) || |
| || 1 Medium Garlic Clove (fresh) || |
| || 3 Cherry Tomatoes || |
| || 1/4 Small Green Pepper || |
| || 11 tbsp Veg/Olive Oil || |
| || 1/4 tsp Turmeric || |
| || 4 tsp (30g) of Mr Huda's Universal Curry Paste|| |
| || 3 or 4 Green Cardamons || |
| || 2 Bay Leaves || |
| || 80g Coconut Cream || |
| || 4-5 tsp White Sugar || |
| || 150 ml Fresh Single Cream || |
| || 2 knobs Butter or Ghee || |
| || Fresh Coriander || |
Stage 1 (Puree)
• Cut 1 onion into 1/4's, cut the tomatoes into 1/2's, chop the green pepper, ginger (peeled), garlic clove, and a little coriander.
• Put the above in a small sauce pan together with 4 tbsp oil, 1/4 tsp turmeric, salt and cup of warm water (around 200/250 ml) covered with lid.
• Gently boil the vegetables until soft (approximately 15/20 minutes) stirring occasionally.
• When cooked place in a blender to make into puree.
• Heat 7 tbsp of oil in a medium sized sauce pan.
• Add cardamom and the bay leaves and slowly fry.
• Add rest of the onions (finely sliced) with salt and cook to soften (stirring continuously).
• Add the Mr Huda's Universal Curry Paste and cook for 2/3 mins (stirring continuously).
• Add the ready blended puree and cook for further 3-4 mins (stirring occasionally, covered).
• Add the chicken with a little warm water (around 100-125 ml) and on full heat bring to boil and then cook for around 3-4 mins (covered and stirring occasionally).
• Back to moderate / low heat, leave to simmer (covered) for 30 mins (stirring occasionally).
• Add the coconut, sugar and the cream and bring to boil then leave to simmer for further 10-15 mins (stirring occasionally) or until the required moisture (add more water if you prefer more sauce or cook on higher heat slightly longer with lid semi opened for thicker sauce).
• Once cooking is over add the butter or ghee, stir and leave the curry to settle for 10-15 mins before serving and garnish with a little cream on top.
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