Chicken Korma

There are so many variations of Chicken Korma. This is my version.

Popular curry dish in Britain and a curry night favourite.

Takeaway Kormas are generally tasteless - over sweetened and inauthentic.
This dish is warming, aromatic, less sweet and contains very much less oil.

You can control the heat by using more or less chilli
powder according to your taste.
A healthier option is to use half the oil, reduced fat coconut milk
and greek yoghurt to replace the cream.

serves 6

ingredients

1 kg boneless chicken (cubed)
1 tbsp grated ginger
1tbsp grated garlic
150 ml plain yoghurt
1/2-1 tsp red chilli powder

2 tbsp oil

2 onions (finely chopped)

1 tsp ground coriander

1 tsp ground cumin

1 tsp turmeric

1 tsp garam masala (ground)

1 tsp salt

black pepper

bay leaf

3 green cardamoms

5 whole cloves

1/2 tin coconut milk

1/2 tin tomatoes

2 tbsp ground almonds

2 tbsp cream (double or single)

fresh green coriander

method

In a bowl, mix the chicken pieces, yoghurt, ginger, garlic and chilli powder

Leave to marinade in fridge anywhere from 20 mins to overnight

Fry the onions gently in oil in a pan until starting to brown slightly

Pour in the marinated chicken and stir

Add all the rest of the spices (ground and whole), salt and grind in a generous amount of black pepper

Cook for few minutes

Blend the tin tomatoes in a food processor or liquidiser 

and pour in along with the coconut milk

Stir in the ground almonds 

Bring back to boil and simmer on low heat until the chicken is cooked (about 20 mins)

Stir in the cream and chopped coriander

Season to taste

Serve with plain rice or naan bread