Chicken Korma is a deliciously rich, creamy curry with tender chicken breast pieces in a mildly spiced creamy sauce. Made using a variety of beautiful aromatic spices to add a depth of flavour to this dish.
Serves: 2 - 4 Prep Time: 10 mins Cook Time: 30 mins
3-4 Chicken breast fillets (cut into small 2cm pieces)
2tbsp Rapeseed or Vegetable oil
2 Small Onions, finely chopped
1inch cube Ginger, finely chopped
2 tsp (4-5 cloves) Garlic, finely minced
100g Plain Yoghurt
1 Tbsp Ground Almonds
10 g Toasted Flaked Almonds
Salt to taste
Fresh coriander leaves, to garnish
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1/2 tsp mild chilli powder
1/4 tsp ground cinnamon
1 tsp dry fenugreek leaves
3 Green Cardamom Pods (Crushed)
Pour the cooking oil into a large pan over a medium high heat.
Add the finely sliced onion, garlic and ginger and salt. Fry for 5-6 mins until golden brown.
Add the crushed cardamom pods and stir well for a further 2 mins.
Add in all of the spice powders, cumin, chili, coriander, turmeric and cinnamon and cook for a further 5-7 mins, stirring continuously.
Add the chicken and stir well until browned, and coated with the spice mixture. Cook for a further 5 mins, allowing the chicken to simmer in the mixture
Add the fenugreek, stir well
Add the yoghurt, ground almonds and water to the mixture and reduce the heat to medium and cook for 20 minutes.
Keep an eye on the cooking and add a splash of water to loosen the sauce if needed.
The sauce should be rich and thick.
Garnish: the curry with toasted flaked almonds and scatter with fresh coriander, if you like.
Serve with freshly cooked rice.