Ingredients

• 600g to 800g Chicken 
• 3 Cloves garlic 
• 200g Onions

Spice mix :

• 22.5ml (1½ tbsp) Curry Masala 
• 22.5ml (1½ tbsp) Ground coriander
• 10ml (2 tsp) Ground cumin 
• 30ml (2 tbsp) Ghee 
• 150ml Double cream 
• 5g (1 tsp) Sugar 
• 20g Ground almonds 
• 100g Creamed coconut 
• 22.5ml (1½ tbsp) Garam Masala 
• 10ml (2 tsp) Turmeric 
• Seasoning
• 60ml (4 tbsp) Coriander (finely chopped) 
• A sprig of fresh coriander to garnish

Tools

• 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).
2. Attach the Flexi Beater, set the temperature to 140ºC 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). Add the cream, sugar, ground almonds and creamed coconut. Reduce the temperature to 90ºC 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 90ºC and bring to a gentle simmer.
4. Attach the Stirring Tool to the machine. Set the stirring speed to 1 and the temperature to 90ºC. Add the chicken, turmeric and Garam Masala. Gently simmer for 20 minutes until cooked.
5. Add seasoning if necessary. Add the chopped coriander. Serve immediately, garnished with sprigs of fresh coriander.

Variations:

Vegetable Korma

• Substitute the chicken for 600g of prepared vegetables, such as cauliflower florets, French beans, carrots or peas.

Fish Korma

• Substitute the chicken for 400g of fish fillets that have been skinned and cut into 2cm cubes.

Meat Korma

• Substitute the chicken for 500g of diced lamb or beef.

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