Chicken korma is renound as a safe, mild curry for those with a less adventurous appetite. HOWEVER, the real thing is far more exciting! This simple recipe showcases the korma as it should be eaten, and how you will find it made in homes across the Indian Subcontinent, especially Pakistan, India and Bangladesh.
Total prep and cooking time – 30mins + marinating time
Serves – 4
Serving recommendation: Serve with naan or chapati, a sprinkle of cashews and fresh coriander.
To get started, you will need to marinate the chicken, ideally overnight but if you are pressed for time allow 30 minutes marinating before cooking. You will also require a large pan with a tablespoon of oil on a medium heat.
|3 Tablespoons||Butter (or ghee if available)|
|3 Tablespoons||Chilli Powder|
|3 Tbsp||Desiccated Coconut|
|2||Fresh Green Chillies|
|1 Handful||Crushed Cashews|
First – Marinate the chicken in the fridge for as long as you can, preferably overnight or if you are short on time 20 half and hour will do.
To do this, mince the garlic and ginger, and rub over the chicken with a little vegetable oil. Cover and leave in the fridge. If you are doing this just before cooking then just leave on the side.
Finely dice the onions and add to the pan with the butter and a splash of vegetable oil to stop the butter from burning.
Saute the onions on a low heat for 7 minutes or until transparent. This is your ‘tarka’, the base of the dish.
Once the onion has softened, add the chilli powder, stir it into the onion base and allow it to fry off for 1 minute, then turn up the temperature of the pan and add the marinated chicken and cardamon pods.
Mix the chicken into the onion and spice and allow to brown for 2 minutes, then add your chicken stock and simmer for 10 minutes, allowing the stock to reduce and cook the chicken through.
Mix the yogurt with the desiccated coconut and leave out to allow it to come to room temperature before we use it.
(It is easy to split the yogurt when we add it, so allowing it to warm naturally before adding it to the pan will help prevent curdling. Top Tip: If you struggle to stop the yogurt from curdling, add a teaspoon of cornstarch to the yogurt and whisk it in. This will help to temper the yogurt ready for cooking).
Once the stock has reduced and the chicken is cooked, take the pan off the heat, and allow to cool for 5 minutes.
Then put the pan back on a low heat, adding the raisins and the yogurt mixture a little at a time, combining with the chicken and the stock to create a sauce.
Heat very gently to avoid curdling the yogurt. The yogurt should now take on a rich orange/red colour, heat through and then immediately take off the heat and serve.
Once served, garnish with a sprinkle of fresh green chilli, crushed cashew nuts and fresh coriander!
Serve with rice and naans or chapatis as you like!