Anybody reading this post, who knows me, will be completely shocked that my first recipe post is for chicken korma, and not for some yummy baked goods. You see, despite living in India for nearly four years, I still don’t enjoy many Indian dishes. However, since the Domestic Prince adores Indian food and I adore him and can actually tolerate eating a chicken korma, I set about attempting one and here’s the finished result.
I was thrilled with how it turned out and the empty plate that the Domestic Prince left, spoke volumes. As the locals here would say, “shubha bhojana athavaa oota enjaay maad” or, quite simply enjoy!
- Serves: 4
- Prep time: 15 mins
- Cook: 20 mins
- Suitable for freezing
- 2 tbsps vegetable or coconut oil
- 2 large crushed garlic cloves
- 1 large onion, sliced and finely chopped
- 2 cms of fresh ginger, peeled and grated
- 2 tsps garam masala
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp ground tumeric
- Pinch (about 5 strands) of saffron
- 2 tbsps of warm water
- 100ml chicken stock
- 2 tbsps of tomato puree
- 4 tbsps of double cream
- 80gms of ground almonds
- 4 tbsps of coconut cream/milk
- 4 chicken breasts, cut-up into bite sized chunks
- Fresh coriander (if desired, to serve)
- Put the saffron in a small dish with the 2 tablespoons of warm water and leave to infuse for 10 minutes.
- Heat the oil in a frying pan and add the grated ginger, crushed garlic and finely chopped onion and cook until softened.
- Add in the tomato puree and cook out for around 2 minutes.
- Pop the chicken in and cook until the pieces are lightly browned. This should take around 5 minutes.
- Then add in the garam masala, ground ginger, ground cinnamon and ground tumeric and cook for a further minute.
- Pour over the chicken stock and simmer for 10 minutes until the chicken is cooked through.
- Stir in the ground almonds, double cream and coconut milk/cream.
- Carry on simmering away for 3-4 minutes.
- Serve with either plain rice or an assortment of naan bread, or some lovely crunchy vegetables.
- Sprinkle with the chopped coriander.
Korma is obviously a mild dish, so if you’d prefer yours with a bit of heat, add in some chilli powder or freshly chopped red chilli at stage 7.
I’d love to hear about and see pictures of your attempts at this dish.
The Domestic Princess