Chicken Korma Recipe
Chicken Korma is a typical mughlai preparation dating back to the 16th century. Korma, essentially, is a gravy prepared by simmering meat in spices, youghurt and cream. The meat used varies from mutton, chicken, lamb to even beef.
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Onions | 2 Medium, chopped | |
| Garlic | 3 Clove (5gm) | |
| Ginger | 10 Gram, finely chopped | |
| 5 cardamom pods | ||
| Cinnamon stick | 1 | |
| 600 g/1lb 5 oz boneless, skinless chicken breasts, cut into bite-size pieces | ||
| Ground coriander | 2 Teaspoon | |
| Garam masala | 1 1/2 Teaspoon | |
| Ground mace | 1/4 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| 150 ml/1/4pt natural yogurt, not fridge cold | ||
| Milk fat | 100 Milliliter | |
| Green chillies | 2 Small, shredded | |
| Handful coriander leaves and stems, coarsely chopped | ||
| Onions | 2 Tablespoon, sliced | |
| 250 g/9 oz basmati rice, cooked with a generous pinch saffron | ||
Directions
MAKING
1. In a deep wok, heat one tablespoon of oil.
2. Tip in the sliced onions and fry them over a medium heat till they are golden brown. This will take 12-15 minutes and the pan will become sticky on the bottom as the onions caramelize.
3. Remove the onions and set aside
4. Prepare the cardamom pods by slitting them partially on the side to reveal the seeds.
5. In a small blender, add a third of the onions, the garlic, ginger and 2tablespoon water. Run the blender till a smooth paste is obtained. Set aside
6. In a large pan, heat the remaining oil.
7. Add the remaining onions, the cardamom pods, the cinnamon stick and stir-fry for a minute or two.
8. Add in the chicken, the ground coriander, mace, black pepper and 1-1/4 teaspoon of the garam masala. Stir fry this masala for 2 minutes.
9. Set aside 3 tablespoons of the yoghurt. Then slowly start adding the remaining yoghurt to the chicken and masala in the pan. Remember to add the yoghurt one tablespoon at a time to get a homogenized simmering paste.
10. Pour in the onion paste and stir-fry for 2-3 minutes.
11. Pour in the 150ml water, followed by the milk. gently bring to the boil and simmer covered for 20 minutes or till the chicken is tender
12. Add the chillies in the last five minutes of cooking to retain the taste and flavor.
13. Remove the whole cardamom pods and cinnamon sticks before serving
14. Check the consistency of korma before serving. Add a little water to thin out the gravy when reheating the gravy for serving.
SERVING
15. Sprinkle the chopped coriander over the gravy.
16. Check the seasoning and add more salt if required
17. Serve the korma in individual bowls with sliced onions and powdered garam masala scattered over it.
18. Serve with saffron rice on the side.
TIP
The flavors of the curry tend to increase when left to mellow overnight.
1. In a deep wok, heat one tablespoon of oil.
2. Tip in the sliced onions and fry them over a medium heat till they are golden brown. This will take 12-15 minutes and the pan will become sticky on the bottom as the onions caramelize.
3. Remove the onions and set aside
4. Prepare the cardamom pods by slitting them partially on the side to reveal the seeds.
5. In a small blender, add a third of the onions, the garlic, ginger and 2tablespoon water. Run the blender till a smooth paste is obtained. Set aside
6. In a large pan, heat the remaining oil.
7. Add the remaining onions, the cardamom pods, the cinnamon stick and stir-fry for a minute or two.
8. Add in the chicken, the ground coriander, mace, black pepper and 1-1/4 teaspoon of the garam masala. Stir fry this masala for 2 minutes.
9. Set aside 3 tablespoons of the yoghurt. Then slowly start adding the remaining yoghurt to the chicken and masala in the pan. Remember to add the yoghurt one tablespoon at a time to get a homogenized simmering paste.
10. Pour in the onion paste and stir-fry for 2-3 minutes.
11. Pour in the 150ml water, followed by the milk. gently bring to the boil and simmer covered for 20 minutes or till the chicken is tender
12. Add the chillies in the last five minutes of cooking to retain the taste and flavor.
13. Remove the whole cardamom pods and cinnamon sticks before serving
14. Check the consistency of korma before serving. Add a little water to thin out the gravy when reheating the gravy for serving.
SERVING
15. Sprinkle the chopped coriander over the gravy.
16. Check the seasoning and add more salt if required
17. Serve the korma in individual bowls with sliced onions and powdered garam masala scattered over it.
18. Serve with saffron rice on the side.
TIP
The flavors of the curry tend to increase when left to mellow overnight.
Comments
Comments: 3 |
Add a Comment
Anonymous says :
An absolutely awesome recipe. My friends were licking their fingers :P Thats the best compliment you can get for a dish you cooked!
Posted on: 30 August 2011 - 1:26pm
Chef
