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.
Ingredients
- 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)
Method
- 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).
