Cooking lunch at home is a luxury I hardly get to enjoy but on the rare occasion I find myself at home at midday, I do my best to eat anything homemade. After pulling a couple of chicken breasts out to defrost, I browsed through hundreds of chicken recipes online to settle on the mildly flavoured chicken korma from Taste.com.au. Though I deviated slightly from the original recipe, my korma still had the “mouth-watering creaminess” that comes from the mixture of spices, yoghurt and almond paste. This dish, which is essentially a curry, has its roots in Mughal cuisine and should not be too difficult for those who want a quick lunch option that tastes like something on the menu of a posh Indian restaurant.
CHICKEN KORMA
Ingredients:
2 cm-piece fresh ginger, peeled and sliced
2 large garlic cloves, thinly sliced
1 tbs Sarjua masala powder
2 fresh green chillies, chopped
1/2 cup whole almonds, blanched
600 g chicken fillet, cleaned and cut into 3cm pieces
500 g potatoes, peeled and chopped into 3 cm cubes
1 cup plain unsweetened yogurt
2 tbs tomato puree or ketchup
5 cardamom pods, lightly crushed
1/2 tsp kitchen salt, to taste
1/4 cup pure vegetable oil
1 tbs unsalted butter or ghee
1 large red onion, halved, thinly sliced
3 tbs cooking cream or whipping cream
1 small bunch cilantro, chopped
Mint leaves, for decoration
Method:
- Place ginger, garlic, masala, green chilies and blanched almonds along with 1/4 cup water in the bowl of a food processor.
- Process until it forms a thick paste and transfer to a large bowl. Add chicken, potatoes, yogurt, tomato paste, cardamom and salt.
- Stir until chicken is well coated with marinade. Cover bowl with cling film and place in refrigerator for 1 hour to marinate.
- Heat oil and butter in a non-stick frying pan until butter melts. Stir fry onions over medium heat until golden for 2 minutes.
- Add chicken mixture and 1/2 cup water. Cook, stirring often, for 30 minutes until chicken is tender. Stir in cream and cilantro.
- Simmer for 5 minutes. Remove from heat and garnish with extra cream and mint. Serve warm with rice or faratas; 5 servings.
Creamy Chicken Korma
3 comments
Comments feed for this article
July 14, 2013 at 4:31 pm
tahreemah
Thanks for the recipe. If you know other indian tasty and simple curry recipes do post them. Need to find something everyday for dinner and good to have some new recipes.
July 15, 2013 at 5:55 am
prerrnamirchi
Hi I know how difficulty it is to plan dinner everyday esp when you are dead tired after a hectic day at work. Will try to post more of these if I can.
July 15, 2013 at 6:20 am
tahreemah
Thx. Have a nice day ahead