Those that have been reading this blog for a while, or stumbled across my recipes, will know that I don’t like spicy food. I love spices, and use them regularly, I just don’t like the heat of chilli or curry powder. That said, I have ventured inside a few Indian restaurants in my time, and when I do, I usually plump for a korma. 

A korma is the mildest of curries, and shouldn’t have any heat in it at all. The sauce is delicately spiced, and has a velvety texture from the coconut and cream. Though normally served with chicken, for a vegetarian version, you could substitute paneer. To make it gluten free, you can simply leave out the flour or use ground almonds. It’s purpose is just to aid in the thickening of the sauce.

I made my first korma about 5 years ago, after reviewing The Ashoka Cookbook. Since then, it has been a favourite in our household. Though based on the one in the Ashoka book, my version has changed over the years to something unique to me.

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CHICKEN KORMA

PREP TIME

10 mins

COOK TIME

20 mins

TOTAL TIME

30 mins

 

A mild creamy curry flavoured with coconut, and packed with tender chicken pieces

COURSE: Main Course

CUISINE: Indian

SERVINGS: 4

AUTHOR: madnad

INGREDIENTS

• 6 tablespoons Vegetable Oil
• 1 Medium Onion very finely diced
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• ½ teaspoon Salt
• ½ teaspoon Turmeric
• ½ teaspoon Curry Powder
• 1 tablespoon Plain Flour
• 2 teaspoon Garlic Paste
• 2 tablespoon Tomato Puree
• 400 grams Chicken Breast bite-size cubes
• 250 ml Cold Water
• 100 grams Creamed Coconut
• 300 ml Single Cream

INSTRUCTIONS

1. Heat the oil in a medium sized pan. Add the onions and sprinkle over the ground cumin and coriander. Stirring occasionally, cook until the onions are golden brown

2. Add the garlic paste, salt, turmeric, curry powder, flour and tomato purée. Stir until well combined

3. Add in the diced chicken and keep stirring for 3-5 minutes

4. Add the water to the pan and stir. Cover and reduce the heat, and allow to simm until the chicken is cooked

5. Turn the heat right down, then add the coconut cream and stir in until it is dissolved and well combined

6. Slowly add the single cream, stirring gently as you do to prevent splitting. Stir the mixture and simmer without the lid until it is reduced to the desired consistency

RECIPE NOTES

Serve with some pilau or basmati rice, and some naan bread to mop up the last of that delicious sauce. 

If you want to make this sauce ahead, make up to the point you add the cream then either refrigerate for 2-3 days, or freeze for 3 months. Defrost thoroughly in a fridge overnight when ready to serve, then heat in saucepan with the cream.