| Korma is a favourite dish in many British Curry Houses. This recipe is closer to the classic korma of North India. |
15-minutes, plus time to marinade.
1.5kg Skinless Chicken Breasts/Joints
| || 2 tbsp Fresh Ginger, grated|| |
| || 3 Garlic Cloves crushed|| |
| ||150g Thick Natural Set Yogurt|| |
| || 1 Onion, quartered|| |
| || 3 Dried Red Birds Eye Chillies|| |
| || 2 large Onions, finely sliced|| |
| || 4 tbsp Vegetable Oil|| |
| || 1 tsp Ground Coriander|| |
| || 1 tsp Ground Black Pepper|| |
| || 1 tsp Turmeric Powder|| |
| || 1 tbsp Garam Masala|| |
| || 75g Creamed Coconut|| |
| || 3 tbsp Ground Almonds|| |
| ||Salt, to taste|
| ||Fresh Coriander, to garnish|| |
| ||Fresh 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 at least an hour or in the fridge overnight.
3. Liquidise the quartered onion and dried red chillies, adding water if needed, to make a smooth paste.
4. Heat 2 tbsp oil in a pan. Add the finely sliced onions and fry until golden brown. Remove with a slotted spoon and set aside.
5. Add the remaining oil to the pan with the ground coriander, ground black pepper, turmeric and garam masala and stir fry for a 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 stir until the chicken is browned all over.
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. Add the browned onions and cook until warmed through..
10. Remove from heat, stir in the ground almonds, and add salt to taste.
11. Garnish with a generous handful of chopped, fresh coriander leaves and squeeze over some lemon juice. Serve with Onion Bhaji and Pilau Rice or Rotis.