My New Chicken Korma Recipe
This recipe can be made with or without my new smoked spice blends
Mmmm! So good - especially with loads of chilies.
I am asked regularly for British Indian Restaurant (BIR) style recipes that don’t require a pre-made curry sauce. This does take a lot of extra preparation. Therefore I have come up with this recipe that can be made in about an hour.
The thing about BIR kormas is that they should be quite smooth and creamy. By finely chopping the onions and chilies you should end up with a smooth sauce. That said, you might prefer to blend the sauce for a minute or two before adding the chicken. I don’t. I find the sauce to be really nice with the chopped onions and encourage you to try the recipe without blending first to see what you think.
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| My New Chicken Korma Recipe |
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- 5 tablespoon ghee or olive oil
- 3 white onions – very finely chopped
- 200ml chopped tomatoes
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 – 4 finely chopped green chilies
- 1 teaspoon tomato paste
- 4 chicken breasts – skinned and cut into one inch cubes
- 4 tablespoons cashew nuts – finely chopped OR Pounded smooth to a paste with a little water.
- 1/2 teaspoon yellow food colouring (optional but necessary if you want that authentic restaurant chicken korma look)
- 1 tablespoon CURRY GUY smoked garam masala
- 1 tablespoon CURRY GUY smoked curry powder
- 1 tablespoon ground cumin
- 1 teaspoon cardamom powder (optional but very good)
- 125ml (1/2 cup) double cream
- 125ml (1/2 cup) coconut milk
- 3 tablespoons chopped coriander
- CURRY GUY smoked spicy salt to taste
- Heat the ghee or olive oil in a large pan or wok.
- Add the finely chopped onions and fry over medium heat for about 20 minutes until soft and translucence – but not browned.
- Throw in the chopped chilies and the garlic and ginger pastes and sizzle for one minute.
- Add the garam masala, curry powder, cumin and cardamom powder if using and stir into the onions.
- Add the tomatoes and tomato paste with the chicken pieces along with the cashew paste.
- Add just enough water to cover the chicken and simmer for about 15 minutes until the chicken is cooked through.
- Pour in the cream and coconut milk.
- Sprinkle with the chopped coriander and season with the spiced salt or normal salt and pepper to taste.
tried this fantastic
Thanks Rob. I’m really glad you liked it.
Dan