Main Dishes

Chicken Korma

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 Korma

Print Recipe
Cuisine: Pakistani Serves: 6 Cooking Time: 25 minutes

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)

Instructions

1

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.

2

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.

3

Add tomatoes and yoghurt if using, cook until liquids reduce, then add chicken and cook on medium until all liquids dry up.

4

Bhun the chicken until mixture turns golden brown and oil separates.

5

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.

6

Just before serving decorate with the remaining browned onions, almonds and fresh ginger.

7

Serve with naan or chappattis (doesn’t really go well with rice).

Meal: Main Dishes