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Recipe By Jaxters

Ref: 841
Heading: Mains
Cuisine: Indian
Food Type: Meat
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   800 g  Fresh chicken of choice cut in chunks
   450 g  Onion finely chopped
   300 ml  Water
   120 g  Full fat yoghurt
   80 g  Double cream
   6 Garlic cloves finely grated
   25 g  Fresh ginger finely grated
   2 tsp  Ground cumin
   2 tsp  Ground coriander
   1 tbsp  Flour
   2 tsp  Sugar
   6 Green cardamon pods seeds only
   4 Cloves
   2 tsp  Bay leaf
   1 Cinnamon stick
   1 tsp  Ground white pepper
   1/2 tsp  Ground turmeric
   2 Star anise
   1/2 tsp  Chilli powder
   1 pinch  Saffron
   1 Salt
   3 tbsp  Ghee or veg oil


  Step 1
Place chicken chunks (bitesize) in a bowl with the yoghurt, mix together then leave in the fridge for at least 6 hours (do this in the morning).
  Step 2
Heat a big saucepan or better still use a big wok, over a med heat, add oil/ghee & onion & stir fry for 10 minutes, then add garlic & ginger & cook for a further 5 minutes stirring often.
  Step 3
Get the cardamon seeds out of the pods place on a chopping board hit with the side of a knife to split open then prize apart into a bowl.
  Step 4
When onion mix is well cooked add cardamon seeds, cumin, coriander, turmeric, star anise cinnamon stick & cloves, stir fry for 5 minutes.
  Step 5
Next add & stir in the flour then add water straightaway mix in then add bay leaves & saffron, simmer or 12 minutes stirring often, then remove cloves, cinnamon stick & bay leaves & blitz smooth with a stick/hand blender or in a liquidiser to form a sauce.
  Step 6
With the sauce in the pan add sugar, salt & chicken with the yoghurt & simmer for 6 to 8 minutes or until chicken is just cooked, then stir in the cream & serve.

Suggestion & Tips

For best results use cumin & coriander seeds then dry fry in a pan until a little smoke comes off then grind to a powder.
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