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Chicken Korma Recipe

Chicken Korma Recipe Chicken Korma Recipe

Loaded, creamy chicken korma is usually forbidden place if you’re observing your weight, but we’d hate one to lose out so we’ve come up with our healthy chicken korma recipe . If you like add extra chilli to spice it up. Its long been the beginners starter to the world of curry

Chicken Korma Recipe

Chicken Korma Recipe

Right of we go then you will need to get the following and remember the fresher the better

  • 4 fairly small boneless, skinless chicken breasts (about 600g/1lb 5oz)

  • freshly ground black pepper

  • 25g/1oz low-fat natural yoghurt

  • 1 table spoon sunflower oil

  • 2 large onions, chopped (400g/14oz prepared weight)

  • 4 garlic cloves, peeled and sliced

  • 20g/¾oz piece fresh root ginger, peeled and finely grated

  • 12 cardamom pods, seeds crushed

  • 1 table spoon ground cumin

  • 1 table spoon ground coriander

  • ½ heaped tsp ground turmeric

  • ¼ tea spoon hot chilli powder

  • 1 bay leaf

  • 4 whole cloves

  • 1 table spoon plain flour

  • small pinch saffron

  • 2 tea spoon caster sugar

  • ½ tea spoon fine sea salt, plus extra to season

  • 3 table spoon double cream

  • fresh coriander, roughly torn, to garnish (optional)


Right time to hit the kitchen and make it

Cut each chicken into ten or eight bite-sized pieces, year with black pepper and put them in a non metallic bowl. Stir in the yoghurt, cover with cling film and chill to get a the least half an hour but ideally 2–6 hours.

Heat the oil in a big, non stick pot and increase the onions, garlic and cinnamon. Address and cook over a low heat for fifteen minutes until very gentle and lightly colored. Stir the onions periodically so they really don’t begin to keep.

Once the onions are softened, stir in the crushed cardamom seeds, cumin, coriander, turmeric, chilli powder and bay leaf. Touch off the ends of the cloves to the skillet and discard the stalks. Prepare the herbs using the onions for five minutes, stirring constantly.

Stir in the flour, saffron, sugar and ½ teaspoon of sodium, then gradually fill 300ml/½ pint cold water to the skillet, stirring constantly.

Bring into a gentle simmer, then address and cook for 10 minutes, stirring occasionally.

Take away the pot from your temperature, remove the bay leaf and blend the onion mixture having a stick blender until it is as smooth as possible. You are able to do this in a food processor in case you prefer, but allow mixture cool slightly first.

The sauce are now able to be used immediately or cooled, protected and chilled until 10 minutes before serving.

Drain the chicken in a colander on the sink, moving it once or twice – you need the beef to have just a light layer of yogurt.

Place a non stick frying pan about the warmth, increase the sauce and carry it into a simmer.

Curry Kit Shop

Curry Kit Shop

Increase the chicken parts and cream and cook for around 10 minutes or until the chicken is soft and cooked through, stirring frequently. Just how long the chicken requires depends on the size of your items, so check a piece after ten units – there must be no pink remaining.

Modify the Chicken Korma Recipe seasoning to taste, spoon into a heated serving bowl and serve garnished with fresh coriander if you want

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