Chicken Korma

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Main dishes

This dish is a wonderfully aromatic and mild curry, and a great introduction to the delights of Indian cooking. It is one of those dishes that tastes even better if made the day before, stored in the fridge and reheated to serve.

Preparation time:  10-15 minutes
Cooking time: 30-35 minutes
Serves: 4 to 6

Attachments: Food Processor, Flexi Beater, Stirring Tool

Method

  1. Skin the chicken then cut into bite-sized pieces. Slice the garlic and onions in the Food Processor using the thin slicing plate. Make a paste out of the spice mix (see Cook's note 1 on page 88 of Recipe Book).
  2. Attach the Flexi Beater, set the temperature to 285ºF and the speed to stirring 1. Add the ghee, garlic and onions to the bowl, cook until softened. Add the reserved paste and cook (see Cook's note 2 on page 88 of Recipe Book). Add the cream, sugar, ground almonds and creamed coconut. Reduce the temperature to 195ºF and simmer for 10 minutes.
  3. Turn the temperature off, and allow to cool slightly. Purée the contents of the bowl in the Food Processor using the Knife Blade or use the Blender. Once completed return the puree to the mixer bowl, reset the temperature to 195ºF and bring to a gentle simmer.
  4. Attach the Stirring Tool to the machine. Set the stirring speed to 1 and the temperature to 195ºF. Add the chicken, turmeric and Garam Masala. Gently simmer for 20 minutes until cooked.
  5. Add seasoning if necessary. Add the chopped cilantro. Serve immediately, garnished with sprigs of fresh cilantro.

Variations:

Vegetable Korma
Substitute the chicken for 3 1/2-4 cups of prepared vegetables, such as cauliflower florets,
French beans, carrots or peas.

Fish Korma
Substitute the chicken for 1 lb of fish fillets that have been skinned and cut
into 1 in cubes.

Meat Korma
Substitute the chicken for 1 lb of diced lamb or beef.

Ingredients

Chicken 1 1/3-1 3/4 lbs
Cloves garlic 3
Onions 2 cups
Spice mix :
Curry Masala 1½ tbsp
Ground coriander 1½ tbsp
Ground cumin 2 tsp
Ghee 2 tbsp
Heavycream 2/3 cup
Sugar 5g (1 tsp)
Ground almonds 2 tbsp
Creamed coconut 1 1/4 cups
Garam Masala 1½ tbsp
Turmeric 2 tsp
Seasoning
Cilantro (finely chopped) 4 tbsp
A sprig of fresh cilantro to garnish

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