A modern favourite of British takeaways, Chicken Korma makes a wonderfully warming winter meal or just an exotic treat. As someone that personally doesn't like a lot of spice, the humble Korma stands out as an enjoyable curry that folk like me can eat without fear of reprisals. With a tantalisingly fresh taste, it arguably tastes better than most other shop and takeaway bought curries. The fusion of the colour and fragrance makes this dish a firm staple to any family meal.
Serves 4-6
5cm (2in) piece of fresh Root Ginger, peeled and grated
3 large Garlic Cloves, peeled *alternatively use 3tsp of Easy Garlic*
2 large Green Chillies, halved and deseeded
2tsp Ground Cumin
2tsp Ground Cardamom *If you don't have or can't find Ground Cardamom, purchase Cardamom pods and split the shells releasing the inside into the mix*
2tsp Turmeric
6tbsp Water
3tbsp Sunflower Oil
1kg Chicken Breast cut into 4cm (1 1/2in cubes)
2 Onions, roughly chopped *I used Red Onion for extra taste*
300ml Full-Fat Greek Style Yogurt
Salt and Black Pepper
about 1tbsp lemon juice
Paprika, to garnish
Serve with Rice
1. Place the ginger, garlic, chillies, cumin, cardamom, turmeric, measured water, lemon juice and greek yogurt in a food processor or blender and puree until smooth.
*If you don't own a food processor, use a hand blender carefully whilst blending in a measuring jug*
2. Heat 2 tsp of oil in a large frying pan or wok and cook the chicken on all sides. Remove with a slotted spoon and set aside to drain on kitchen paper.
*alternatively pre cook the chicken breasts whole for 20-25 mins at 180'C Fan, then simply cut into chunks*
3. Heat the remaining oil in the same pan, and fry the onions over a high heat for 2-3 minutes. Return the chicken to the pan and add the pureed spice blend. Season with salt and pepper, cover and leave to simmer gently for 1 1/2 hours or until the chicken is tender.
*For a faster way to cook, use pre cooked chicken and dish up when sauce is thickened, alternatively for the ULTIMATE tender chicken, slow cook on low for 6-8 hours*
4. Garnish with a sprinkling of paprika and serve on a bed of rice.
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