Although in the UK, a korma is a ‘timid’ curry and for those that don’t like hot and spicy food, a korma prepared by a Pakistani or Indian will be a ‘curry’ with sweet spices like cardammom and cream or yoghurt.
Chicken KormaPrint Recipe
- 4oz thinly sliced onions
- 2 cups cooking oil
- 1 chicken with bones cut into 12 pieces
- 2 tsp salt
- 1 tsp red chillies
- ½ tsp turmeric
- 2 tbs tomato puree
- 1 tbs crushed ginger
- 1 tbs crushed garlic
- 1 tsp cardamom powder
- ½ tsp saffron strands
- 4 crushed green chillies
- 1lb crushed fresh tomatoes
- 5 tbs single cream (or yoghurt for healthy option)
- handful peeled and sauted whole almonds
- slivers of finely cut fresh ginger (for decoration)
Deep fry onions a handful at a time in plenty of oil in a wok until golden brown, remove with a slotted spoon and place on a plate to dry.
Put the left-over oil into a deep non-stick pan, add the ginger, garlic, cardamom and saffron, green chillies, salt, turmeric, red chillies and tomato puree. Stir to mix.
Add tomatoes and yoghurt if using, cook until liquids reduce, then add chicken and cook on medium until all liquids dry up.
Bhun the chicken until mixture turns golden brown and oil separates.
Crush half the brown onions in palms of your hands or use a bowl and spoon, add to the chicken, mix once add single cream if using, keep covered for 5mins and remove into serving bowl.
Just before serving decorate with the remaining browned onions, almonds and fresh ginger.
Serve with naan or chappattis (doesn’t really go well with rice).