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.
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
DIRECTIONS
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CLASSIC CHICKEN KORMA
INGREDIENTS
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
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VEGETARIAN KORMA
FISH KORMA
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