Tuesday, April 17, 2012

Authentic Chicken Korma

The best, easy to prepare Chicken Korma recipe.

Best Chicken Korma


400 gms chicken, cut into chunks
Large thumb of ginger, grated
3 cloves of garlic, grated
300 gms natural yoghurt
2 medium onions, blended into a purée
1 tbsp sunflower oil (or ghee)
1 tbsp ground coriander
1 tsp turmeric
1 tsp garam masala
Pinch of ground black pepper
Pinch of salt
100 gms creamed coconut
30 gms ground almonds
Juice of ½ a lemon

Mix the onion into the spices


In a ceramic or glass bowl, add the ginger and garlic into half of the yoghurt and mix well.  Add the chicken and thoroughly coat it, cover it and refrigerate it for 2 hours.  Mix it every now and then.  Have a well deserved beer and perhaps prep some onion bhajees while you're waiting?
In a pan over a medium heat, add the oil or ghee and pitch in the ground coriander, turmeric, garam masala and pepper.  get it all mixed up into a nice paste for a minute or two.  Add the puréed onion and stir-fry for 10 minutes over a medium to high heat.
Add the chicken and marinade, mix into the onion and spicey mix and stir fry for 10 minutes.

Add the chicken to the onions and spices
Add the creamed cocunut and stir in well for a couple of minutes until dissolved.  Add the remainder of the yoghurt and ground almonds and stir in.  Top up the pan with water, so the sauce just covers the chicken, stir well and cook over a medium heat for 25 minutes or until the chicken is cooked tender.

Have a beer and lay the table.

Add a pinch of salt, the lemon juice, stir in and turn out into a nice big dish.  Garnish with some coriander leaves and enjoy!

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