I don’t often go to many Indian restaurants, but when we do, I have one stand-in dish that is always, always delicious; Chicken Korma. I don’t think I’ve ever had a poorly done version of this dish, so I looked for as authentic a recipe as possible. I stumbled across one recipe that looked intriguing, so I decided to give it a try.
This dish has a small amount of heat, so if you like a spicier dish, add another chile. My sister was over with her family, and she gave a bit of this dish using only 1 chili to my neice, and she handled it just fine. All in all, the flavours in this dish were extremely well balanced, and I love the tiny bit of sweetness due to the coconut.
- 2 lbs chicken breasts or chicken joints, skinned and washed
- 1 inch cube of root-ginger, finely grated
- 6oz thick natural set yogurt
- 1 large shallot, coarsely chopped
- 2-3 dried red chile
- 5 cloves garlic, peeled and coarsely chopped
- 6 tbsps ghee or cooking oil
- 2 large onions, finely sliced
- 1 Tbsp ground coriander
- ¼ tsp powdered black pepper
- 1 tsp garam masala
- 1 tsp ground turmeric
- 8fl oz warm water
- 4oz creamed coconut
- ½ tsp salt
- 2 heaped Tbsps ground cashews
- 2 Tbsps finely chopped coriander leaves
- Juice of ½ a lemon
Cut chicken breasts into 1½ inch chunks or, if using joints, separate leg from thigh.
Mix the chicken with the ginger and yogurt and cover and leave to marinade for 3-4 hours or in the fridge overnight.
Put the chopped shallot, red chile and garlic into a food processor liquidise to a smooth paste. If the mix is too dry add a little water.
In a wok or large cast-iron pot, heat 4 Tbsps of the ghee or oil over medium heat and fry the sliced onions until they are golden-brown. Remove the pan from the heat and, using a slotted spoon, transfer the onions to a bowl for use later. Leave any remaining oil in the pan.
Add the remaining 2 Tbsps ghee or of oil to the pan over medium heat.
When hot, add the ground coriander, garam masala and turmeric stirring rapidly for about 1-minute (take pan off the heat if the oil is too hot).
Adjust the heat to medium and add the chicken along with the marinade. Stir fry for about 10-minutes.
Add the liquidised spices and continue to stir-fry for about 8-minutes.
Add the water and slice the creamed coconut into the pan. Bring to the boil stirring until the coconut is dissolved.
Add the fried onions and salt.
Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).
Remove from heat, sprinkle on the ground cashews, chopped coriander leaves and lemon juice and mix well.
Serve with rice and Indian-style Broccoli Spiced Yogurt.