Korma or qorma is a dish originating in the Indian subcontinent, consisting of meat or vegetables braised with yogurt or cream, water or stock, and spices to produce a thick sauce or gravy.
For us Brits, korma now means a mild, creamy meat dish, whereas the true korma originated out of the Islamic courts of the Moghuls and other Muslim rulers of India over the 10th to 16th centuries.
Chicken Korma
korma now means a mild, creamy meat dish, whereas the true korma originated out of the Islamic courts of the Moghuls and other Muslim rulers of India over the 10th to 16th centuries.
Ingredients
- 1*3 lb chicken ,skinned and cut into pieces
- 1/2 packet coconut cream cumin powder
- 1 teaspoon(tsp) cumin powder
- 1 teaspoon(tsp) chilli powder
- 1/2 teaspoon(tsp) turmeric
- 1 teaspoon(tsp) garam masala powder
- 50 teaspoon(tsp) ground almonds
- 1 cartoon of yoghurt
- 50 gram(g) butter
- 2 tablespoon(tbsp) oil
- 2 tablespoon(tbsp) tomato puree
- 1 large onion,grated
- 1/2 teaspoon(tsp) saffron
- 1 garlic paste
- 1 ginger paste
- 1 tablespoon(tbsp) chopped coriander leaves
- salt to taste
- lemon juice to taste
Instructions
- Halt cook the chicken with salt, garlic and ginger on very low heat and leave to one side
- Make a thick paste with cumin powder, chilli powder, turmeric and ground almonds using a little water
- Dissolve the coconut cream completely in one cup of boiling water
- Heat the butter and oil in a saucepan. Fry the grated onion until golden brown
- Mix in the almond paste and fry for a couple of minutes
- Add the garam masala and fry for a little while
- Add the tomato puree, stir well: then add the chicken stock from the cooked chicken. Cook for 3-4 minutes, stirring all the time
- Mix in the coconut cream liquid and saffron and cook for 10 minutes
- Add the chicken pieces and yoghurt and cook for a further 10 minutes
- Add the lemon juice and coriander leaves and cook for a few minutes on very low heat
- Serve with naan or rice
