KORMA

Korma is a delicious mild curry and is one of the most popular Indian curry. With its roots in Mughlai cuisine (the cooking style used between Delhi and Punjab) today's Korma is a real hit in Indian restaurants. 
A delicate blend of coconut with authentic spices, it makes a dish that is  mild, rich, aromatic & flavorsome and quite frankly delicious.

EASY CHICKEN KORMA

This easy to make dish is delicious and takes less then half an hour to make and serves 4.
Korma is usually a mild dish, but of course you can add some chili powder to suit your tastes. Serve with Basmati Rice, Lime wedges and Raita.

INGREDIENTS

  • 2 tbs oil
  • 1 medium onion
  • 2 tbs Patak’s Korma Paste
  • 200ml water
  • 1tsp garlic & ginger chopped (optional)
  • 250g diced chicken breast
  • 100ml Heavy cream
  • ½ tsp sugar (optional )
  • a handfull of fresh chopped Cilantro

What is CILANTRO?

DIRECTIONS

  1. Heat oil in a med saucepan.
  2. Add onion cook until soft.  
  3. Add Patak’s Korma Paste, 100ml of water, ginger and garlic. Stir occasionally, until reduced and thickened.
  4. Add chicken and fry until sealed.
  5. Add 100ml water, bring to the boil, cover, cook for 5 minutes.
  6. Add heavy cream and a pinch of sugar
  7. Simmer for 4 minutes.
  8. Garnish with fresh chopped cilantro and serve.

CLASSIC CHICKEN KORMA

INGREDIENTS

  •       1.5kg/2.5lbs chicken breasts or chicken joints, skinned and washed     
  •       1-inch cube of root-ginger, finely grated     
  •       150g/6oz thick natural set yogurt     
  •       1-medium onion, coarsely chopped     
  •       2-3 dried red chillies
  •       3-4 cloves garlic, peeled and chopped    
  •       6 tbsp ghee or cooking oil    
  •       450g/1lb onions, finely sliced    
  •       1 tbsp ground coriander
  •       ¼ tsp powdered black pepper    
  •       1 tsp Garam Masala
  •       1 tsp ground turmeric
  •       225ml/8fl oz warm water    
  •       75g/3oz creamed coconut
  •       ½ tsp salt    
  •       2 heaped tbsp ground almonds    
  •       2 tbsp finely chopped coriander leaves
  •       Juice of ½ a lemon  

DIRECTIONS

1. Cut chicken breasts into 1½ inch chunks or, if using joints, separate leg from thigh.
2. Mix the chicken with the ginger and yogurt and cover and leave to marinade for 3-4 hours or in the fridge overnight.
3. Put the chopped onion, red chillies and garlic into a food processor or liquidizer and liquidize to a smooth paste. If the mix is too dry add a little water.
4. In a wok or large cast-iron pot, heat 4 tbsp 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.
5. Add the remaining 2 tbsp ghee or of oil to the pan over medium heat.
6. 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).
7. Adjust the heat to medium and add the chicken along with the marinade. Stir fry for about 10-minutes.
8. Add the liquidized spices and continue to stir-fry for about 8-minutes.
9. Add the water and slice the creamed coconut into the pan. Bring to the boil stirring until the coconut is dissolved.
10. Add the fried onions and salt.
11. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).
12. Remove from heat, sprinkle on the ground almonds, chopped coriander leaves and lemon juice and mix well.

Above and Beyond

Picture
Raita
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Basmati Rice
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Naan
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VEGETARIAN KORMA

DIRECTIONS

  1. Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
  2. Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.

INGREDIENTS

  • 1 1/2 tablespoons vegetable oil
  • 1 small onion, diced
  • 1 teaspoon minced fresh ginger root
  • 4 cloves garlic, minced
  • 2 potatoes, cubed
  • 4 carrots, cubed
  • 1 fresh jalapeno pepper, seeded & sliced
  • 3 tablespoons ground unsalted cashews
  • 1 (4 ounce) can tomato sauce
  • 2 teaspoons salt
  • 1 1/2 tablespoons curry powder
  • 1 cup frozen green peas
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 1 cup heavy cream
  • 1 bunch fresh cilantro for garnish

FISH KORMA

  • 800g Firm Fleshed White Fish in bite sized pieces
  • 1 Cup/300ml Water or Fish Stock
  • 2 Small white onions finely chopped
  • 2 Teaspoons Ginger Puree
  • 2 Teaspoons Garlic Puree
  • 200g Butter Ghee
  • 2 Tsp Turmeric Powder
  • 4 Tsp Mild Curry Powder
  • Quarter Tsp Chilli Powder
  • 2 Teaspoons Garam Masala Powder
  • 4 Egg Yolks Mixed with 200ml Coconut Cream
  • 200ml Single Cream
  • 100ml Natural Yogurt
  • Toasted Almond Slices and Cilantro to garnish
  1. Pour the oil into a large saucepan bring up to a medium heat. Add the onions and reduce the heat to low. You can optionally add 1 or 2 Whole Star Anise which help bring out the sweetness of the onions and imparts a subtle aniseed flavor but remove them once the onions are cooked. Cook the onions gently and slowly until they turn a golden brown color.
  2. Make a paste of the ginger puree, garlic puree, curry powder, Turmeric powder, Chilli powder, with a little water. Add to saucepan and stir in well and fry for a couple of minutes.
  3. Now add your 800g Firm Fleshed White Fish in bite sized pieces stir in well.  Add the Coconut Cream and egg mixture.
  4. Mix the Cream, Yogurt, together in a jug with the water or stock and pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 10 Minutes. Stir occasionally.
  5. Finally sprinkle in the Garam masala and stir in well for the final 2 minutes of cooking. Garnish with the Toasted Almond Slices and serve.