Chicken Korma
Recipes » Main Dish » Poultry - Chicken
adapted from: http://www.jamieoliver.com/forum/viewtopic.php?id=27153
"Awesome!!!!! I made this for my husband for date night. He loved it and so did I. It came together quickly and I made the rice in my rice cooker while it simmered." - mommyyoderYield: 5 Ready in 45 minutes
Cuisine: IndianMain Ingredient: Chicken
91% would make again (reviews)
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Notes Chicken Korma Preparation
1. Cut the chicken breasts into bite sized chunks
2. Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for 12 hours or in the fridge overnight.
3. Combine the chopped onion and red chili (ADC: original recipe says to puree, I think unnecessary if onion is grated)
4. Heat the ghee/oil in a pan.
5. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat.
6. Turn up the heat, add the onion and chili paste and stir fry for 10 minutes.
7. Add the chicken and the marinade and continue to stir fry for another 10 minutes.
8. Add the coconut milk and enough water to *just* cover the chicken and bring to the boil, stirring until the coconut is dissolved. Stir in the ground almonds.
9. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).
10. Remove from heat, add lemon juice and salt to taste. Mix well.
Notes
**this isn?t the most authentic korma recipe, but its pretty good anyway. The ground almonds thicken and flavor the sauce. I added too much water and so increased the amount of ground almonds. Also, it will thicken as it cools. Grating the onion and ginger make a difference so don?t just chop! Served in small bowls, it?s a nice bright yellow, so might be nice to serve guests. The taste is very good too.
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Chicken Korma Reviews
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I made this for my guests last night and it went down a storm !
Will def cook this again it was yummy
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Made this last night. Lovely will make again!!
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Awesome!!!!! I made this for my husband for date night. He loved it and so did I. It came together quickly and I made the rice in my rice cooker while it simmered.
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Easy :) I added black onion seeds which worked out well & a bit more chilli... Yummy!
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Easy :) I added black onion seeds which worked out well & a bit more chilli... Yummy!
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Very nice, can be made hot by keeping the chilli seeds in. Almonds optional. Use cumin seeds and turmeric in your rice!
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it was all very nice, and we will have it again
but there was just one thing the sauce was not very thick it was very watery, and l like thick sauce |
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**this isn?t the most authentic korma recipe, but its pretty good anyway. The ground almonds thicken and flavor the sauce. I added too much water and so increased the amount of ground almonds. Also, it will thicken as it cools. Grating the onion and ginger make a difference so don?t just chop! Served in small bowls, it?s a nice bright yellow, so might be nice to serve guests. The taste is very good too.
[I posted this recipe.] |
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