Chicken Korma





I've never been to India and I've never been to an authentic Indian restaurant, that is why I don't dare trying new Indian recipes. But as I'm into trying new Jamie Oliver's recipes, I gave it a try to some of his interpretations of Indian dishes. I chose this recipe first as Jamie claims it's quite mild and creamier that other Indian curries. Now I know that it was a good choice and I loved all the flavours! At first I was not sure about the coconut milk and the amount of nuts, but coconut milk went so well with chicken and spices and nuts added some crunchiness. Lovely!!!


What we need:

800 gr of boneless chicken tights or breasts
2 medium onions
1 fresh green chilli
a piece of fresh ginger
a small bunch of fresh coriander
400gr of boiled or tinned chickpeas
groundnut or vegetable oil
a teaspoon of butter
100 gr of karma paste ( see recipe below or use a store bought version)
400ml of coconut milk
a small handful of flaked almonds
2 heaped tablespoons of desiccated coconut
salt and pepper
500g of natural yogurt
1 lemon

for korma paste:

2 cloves of garlic
a small piece of ginger
1 1/2 teaspoons of cayenne pepper
1 teaspoon of garam masala
1 teaspoon of salt
2 tbsp of groundnut oil
1 tbsp of tomato paste
2 fresh green chillies
3 tbsp of desiccated coconut
2 tbsp ground almonds
a small bunch of fresh coriander
2 teaspoons of toasted cumin seeds
1 teaspoon of toasted coriander seeds

What we have to do:

1. To make korma paste, peel garlic and ginger. Put cumin and coriander seeds into a pan and lightly toast them. Then put all karma paste ingredient into a food processor and blend it until it's smooth.
2. To make curry, pre-heat a big frying pan and add oil, then put chicken pieces cut into 3 cm pieces. Fry until light brown. Then move chicken to one side of the pan and add chopped onions, ginger, chili, coriander stalks and butter. Cook for around 10 min. Don't forget to mix.
3. Add the korma curry paste, coconut milk, almonds, desiccated coconut, chickpeas and about 100 ml of water into the pan and stir again. Bring it to boil and then reduce the heat and let it simmer for 30 minutes. Check the curry regularly to make sure it doesn't dry out and add extra water if necessary. When chicken is tender, season with salt and pepper.
4. Serve curry with rice, some natural yogurt, some lemon and naan bread. Enjoy!!!

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