This Chicken Korma recipe offers a delightful British Indian culinary experience, serving 4 people. It requires a 10-minute prep and 20-minute cook time. Key ingredients include ghee or oil, spices like cinnamon and cardamom, onions, carrots, garlic and ginger paste, passata, ground almonds, coconut milk powder, sugar, chicken stock or water, block coconut, chicken breast, garam masala, cream, and optional rose water and coriander. The recipe involves sautéing spices and vegetables, blending for smoothness, and simmering with chicken for a creamy, customizable curry. Perfect for those who love a balance of sweet and creamy flavors in their curry.
Ingredients
4tbspghee or rapeseed, canola oil
2.5cm1in cinnamon stick
3green cardamom pods, bruised
2medium onions, finely chopped
½carrot, grated
1tbspgarlic and ginger paste
2tbspunseasoned passata
2tbspground almonds
2tbspcoconut milk powder, see alternatives on page 11
11/2tbspsugar
250ml1 cup water or chicken stock
100g31/2oz block coconut (see alternatives on page 11)
800g1lb 12oz raw chicken breast, cut into thin slices at an angle
1tspgaram masala, shop-bought or homemade (see page 259)
125ml1/2 cup single (light) cream
Salt, to taste
½tsprose water, optional, but popular in a korma
coriander, cilantro, to garnish (optional)
Instructions
Heat the ghee or oil in a large frying pan (skillet) over a medium–high heat. When bubbling hot, add the cinnamon stick and cardamom pods to infuse for 30 seconds.
Stir in the chopped onions and grated carrot and fry for about
5 minutes, or until the onions are soft and translucent. If time allows, you could cook these veggies even longer over a low heat. The slower cooking will bring out their natural sweetness. Just be sure not to brown them. Add the garlic and ginger paste and fry for a further 30 seconds. Stir in the passata, ground almonds, coconut milk powder, sugar and 125ml (1⁄2 cup) of water or chicken stock. Allow the sauce to cool a little and remove the cardamom pods and cinnamon stick. Blend until really smooth.
Pour the blended sauce back into the pan. The sauce will be a bit thick, so add another 125ml (1⁄2 cup) of water or chicken stock and bring to a simmer over a medium–high heat. Only stir if the sauce is obviously sticking to the pan. If you’re not using a non-stick pan, the sauce should begin to caramelize on the side of the pan as it cooks. Scrape this back in for added flavour. Add the block coconut and simmer until it melts into the sauce. Then add the sliced chicken and continue cooking until the chicken is cooked through. If the sauce is too thick, add more water or stock. If you add too much, just cook it down to your desired consistency.
To finish, add the garam masala and cream and season with salt to taste. If using rose water, stir it in now but be careful as it is really strong. Taste, taste, taste! If you like your korma a little sweeter, you could add more sugar. More creamy? I think you’ve got the idea. Garnish with the chopped coriander (cilantro) to serve, if liked.