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Chicken Korma Recipe

Diet Non-Vegetarian
Cooking Method Sauteed
Difficulty Moderate
Course / Dish Main Course
Main Ingredient Chicken

Description

Chicken korma curry is a very popular Mugalai dish originating from North India. It’s a mild creamy chicken dish served in most Indian restaurants. A popular curry dish in the west along with vindaloo and madras.

Ingredients At a glance Serves 4

1 medium-sized chicken
2 large onion
2 cloves garlic
1 small root of ginger
500g tomatoes
2 small dried red chillies
6 cloves
2 sticks cinnamon
2 cardamon pods
oil
8 black peppercorns
4 pots yoghurt
1 teaspoon turmeric
A pinch of saffron
Salt
1 teaspoon blanched almonds

Take the skin off the chicken, bone and slice off flesh.

Slice onions, garlic and ginger.

Chop tomatoes and chillies.

Brown cloves and cardamon in a little oil and add onions, pepper, garlic, ginger and chillies. Fry for 5 minutes.

Add chicken and cook till its brown.

Mix the saffron and turmeric into the yoghurt.

Pour mixture into pan with tomatoes, cover and leave to simmer for about 45 minutes.

Add almonds and cook over a low heat for 10 minutes.

Additional Tips -Serve with basmati rice or naan bread.

Madras beef curry

Ingredients (serves 4)

• 2 tablespoons ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon turmeric
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon chilli powder (optional)
• 2 garlic cloves, crushed
• 2 teaspoons grated ginger
• 2 1/2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1kg chuck steak, cut into 2.5cm cubes
• 2 tablespoons tomato paste
• 1 cup beef stock
• steamed basmati rice, raita and mint leaves, to serve

Method

1.Combine coriander, cumin, turmeric, pepper, chilli, garlic, ginger and lemon juice in a bowl to form a paste. Set aside.

2.Heat 1 tablespoon of oil in a large saucepan over high heat. Add half the beef. Cook, stirring, for 2 to 3 minutes, or until browned. Transfer to a bowl. Repeat with remaining oil and beef.

3.Reduce heat to medium. Add spice paste. Cook for 1 minute. Return beef to saucepan. Cook, stirring, for 1 minute, or until meat is coated with paste. Add tomato paste and stock. Bring to the boil. Reduce heat to low. Cover. Cook for 1 hour 15 minutes, or until beef is tender.

4.Remove lid. Cook, uncovered, for a further 15 minutes, or until sauce has reduced and thickened slightly. Serve with rice and raita. Top with mint leaves.

Notes & tips

• Shortcut: You can substitute the spice paste in step 1 with Madras curry paste. It's hot, so adjust the amount according to your taste.

Chicken Vindaloo

Serves: 4

You Will Need:

• 3 chicken breasts
• splash lemon juice
• 2 tbsp white wine vinegar
• 2 medium onions
• 5 tsp garam masala
• 1 tsp cumin
• 1 tsp ground coriander
• 1 tsp cayenne pepper
• ½ tsp mustard seeds
• ½ tsp ground cumin
• ½ tsp ground cinnamon
• ½ tsp chilli powder
• pinch salt
• coriander leaves , to garnish
• 1 Bowl
• 1 Saucepan
• 1 metal or wooden spoon

Step 1: Make a Paste

With the lemon juice, vinegar, onion, mustard seeds and spices, make a paste. Add the chicken to the marinade and leave for at least 3 to 4 hours.

Step 2: Fry the Onion and spices

Fry the onion in oil until it has turned translucent, and then add the garlic, ginger, spices, salt and stir.

Step 3: Add the chicken

Add the marinade chicken and cook until the chicken is opaque in colour.

Step 4: Simmer

Reduce and simmer for 20 minutes or until the Chicken is cooked, stirring constantly. If needed, add more water to prevent the curry becoming too thick or dry.

Step 5: Serve
Serve hot with rice and garnished with the whole coriander leaves sprinkled over the top.