Chicken korma

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Chicken Korma
 
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Nutrition Information
  • Serves: 4
  • Serving size: 175 grams
  • Calories: calories 475
  • Fat: 25 grams
  • Saturated fat: 14 grams
  • Unsaturated fat: 5 grams
  • Carbohydrates: 24 grams
  • Sugar: 4 grams
  • Sodium: 373 mg
  • Fiber: 2 grams
  • Protein: 36 grms
Recipe type: Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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The name Korma is an anglicisation of the Urdu word qormā, which means to braise. Korma chicken is the most popular curry dish in the United Kingdom. It replaced the former favourite Chicken Tikka Masala as the most popular chicken curry in the 21 st century. While this recipe calls for Chillies and chilli powder, Korma chicken served in curry houses is usually relatively mild. If a lower heat level is preferred, the chillies can be left out and the chilli powder reduced to a quarter of a teaspoon.
Ingredients
  • Chicken - four breast fillets
  • Yoghurt – three tablespoons
  • Coconut cream – one cup
  • Onions – two large ( peeled and chopped)
  • Garlic – four cloves ( peeled and finely sliced)
  • Ginger – twenty grams ( freshly grated)
  • Green chillies – three
  • Flour – one tablespoon
  • Vegetable oil – one tablespoon
  • Ground black pepper – half a teaspoon
  • Cloves – four
  • Cinnamon – one two-inch stick
  • Chilli powder – one teaspoon
  • Cardamom pods – twelve
  • Cumin powder – one tablespoon
  • Coriander powder – one tablespoon
  • Turmeric – one teaspoon
  • Bay leaves – three
  • Sugar – two teaspoons
  • Coriander leaves – a handful ( roughly chopped).
  • Salt for seasoning to personal taste
Instructions
  1. Cut the chicken into bite-size pieces
  2. Season with salt and pepper
  3. Mix the yoghurt with the turmeric
  4. Coat with yoghurt mixture and place in the refrigerator ( covered with cling film) to marinate
  5. After the marinating period, place the onions in a blender/ grinder. Blend to a smooth paste
  6. Heat the oil to medium heat. Add the cloves, cinnamon, bay leaves, and cardamom pods. Fry for two to three minutes, stirring all the time
  7. Add the onion paste and a little water. Cook for 5 minutes
  8. Add the ginger and garlic. Sautee for a couple of minutes
  9. Add the chillies, cumin powder and coriander powder. Add some water and fry for a couple of minutes
  10. Add half a cup of water and mix well
  11. Add the chicken pieces
  12. Cover and cook until the chicken for ten minutes
  13. Add the coconut cream. Cook until the chicken is done.
  14. Add the sugar. Stir well
  15. Garnish with coriander leaves
  16. Your chicken Korma is now ready Serve with rice and sambals
Notes
This recipe yields 4 portions

Keywords: Chicken curry

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The use of Chillies in Indian cooking