Chicken korma

A popular mild curry dish.

Information

Type

Curry

Total time

2 hours

Yield

Serves 4-5 people

Ingredients

• ghee
• 2 large onions
• 3 cloves garlic
• 1 tbsp ginger
• salt
• chilli or cayenne pepper
• 2 tsp turmeric
• 1 tsp ground coriander seed
• 1 tsp cinnamon powder
• 5 cloves (ground or whole)
• 1 tsp black peppercorns
• 1 tsp green cardamom (ground or crushed)
• 3 medium chicken breasts or equivalent
• chicken stock
• 2 bay leaves
• 250 g yoghurt
• 2 tbsp ground almonds
• 1 tbsp sliced almonds
• 2 tbsp coconut (desiccated or fresh)
• 2 tbsp cashew nuts

Instructions

1. Cut up the onions into large pieces.
2. Add the ghee and onions to a pot.
3. Chop, grate or mince the garlic and ginger.
4. Once the onions are translucent, remove them from the pot with a slotted spoon, and replace with the garlic and ginger.
5. Add all the spices except the bay leaves, fry lightly.
6. Cut the chicken into small pieces and add to the pot, stir well.
7. Once the chicken is lightly browned off on the outside, add the stock, bay leaves, yoghurt, onions, all almonds, coconut and cashew nuts.
8. Stir well, cover and leave to cook on low heat for at least one hour.
9. Serve with naan or rice.

Author

Ekaterina Gerasimova

Published

17th January 2012