Chicken Korma
Creamy, Sweet and Fragrant Indian Curry House Classic!
Equipment
- Sharp knife
- Chopping board
- Blender
- Silicone spatula
- Wooden spoon
- Meat Mallat
- Bowls
Ingredients
Chicken Marinade
- 500 g chicken breast
- ½ cup full fat plain yogurt
- 1 tsp turmeric
- 1 tsp black pepper
- ½ tsp chilli powder
- ¼ tsp salt
Onion Paste
- 2 tbsp coconut oil
- 4 large brown onions
- 2 inch cinnamon stick
- 1 star anise
- 4-6 cloves
- 4-6 green cardamon pods
- 1-2 bay leaves
- 1 tbsp minced garlic
- 1 tbsp minced ginger or 4 slices
Nut Paste
- 20 cashews
- ½ cup ground almonds
- ½ cup water
The Curry
- 1 tbsp unsalted butter
- ½ tsp chilli powder
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 2 tsp sugar
- 100 ml single cream
- 4 strands saffron
- ½ lemon juiced
- ¼ cup coconut milk powder or desicated coconut
- salt
- 2 tbsp chopped fresh coriander
Instructions
Marinating the Chicken
- Beat the chicken a little with a meat mallet and then chop into small to medium cubes.
- Add the yogurt and spices to a bowl and mix well. Add the cut chicken, mix well, cover and leave to marinate for 2-48 hours.
- Measure out the cream, add the saffron and set aside.
The Onion Paste
- Heat 2 tablespoons of coconut oil in the pan and add the sliced onions and whole spices. Fry onions until golden brown then add the garlic and ginger and sauté for 2 more minutes. Add about 150ml of water cover and cook for 5 to 7 mins.
- Turn off the heat and pour into a cold bowl and leave to cool.
- Once cool remove the cinnamon and pour into a blender and blend into a smooth paste.
The Nut Paste
- Soak cashews and almonds if using whole, in warm water leave for as long as you can. For a minimum of 20 minutes.
- Add nuts and about 50 millilitres of water to a blender cup and blend until silky smooth.
The Curry
- Heat 2 tablespoons of butter in the pan and add the marinated chicken. Stir and brown the chicken slightly.
- Now add the onion paste and sauce spices and mix to coat the chicken well. Keep stirring and brown the chicken more for about 5 mins.
- Then add the blended nut paste and mix well until distributed throughout the pan. Add a 1/4 cup of water to begin and then as needed to loosen up the sauce. Stir, cover and turn the heat to medium.
- Once bubbling add the coconut powder and stir in, add a little more water if necessary. Add the saffron cream and coconut milk if using and stir well on low/medium heat for 2-3 minutes.
- Finally add the lemon juice and chopped coriander and stir. Add an optional garnish of more chopped coriander and flaked almonds to garnish.