Chicken Korma Recipe

This Chicken Korma recipe comes from the Northern part of India. This is a more modern Indian dish. In this dish you could use lamb, chicken, beef, game or, more rarely, pork. I have used chicken as it is my favourite meat to use in curries. It is now very popular in the UK as well as India.

Recipe Ingredients

2tbsp Oil
2-3 Chicken Breasts
1 Large Onion
2 Cloves of Garlic
Piece Root Ginger (Approximately 1cm)
1tbsp Ground Coriander
1tsp Cumin seeds
1tsp Turmeric
1tsp Mild Curry Powder
1/4pt Plain Yogurt
Water
1tsp Mixed Spice
2oz Ground Almonds
1tsp Sugar
Squeeze of Lemon Juice
2-3tsp Chilli Sauce (To Taste)
2tbsp Extra Yogurt
Fresh Coriander to garnish

Recipe Method

1. Heat the oil in a frying pan and add the cumin seeds.
2. Cook the seeds until they begin to pop.
3. Slice the onions and add to the frying pan, cook for 2 minutes.
4. Add chopped garlic and ginger.
5. Fry for a further 10 minutes on a low heat, until the onions are soft.
6. Add the ground coriander, turmeric and curry powder and stir. Cook for 1 minute.
7. Chop the chicken breast and add to the pan.
8. Fry until it is brown all over.
9. Add the yogurt and add water to almost cover.
10. Simmer for 10 minutes.
11. Add the mix spice, ground almonds, lemon juice, the chilli sauce and sugar.
12. Cook until sauce thickens.
13. Turn off heat and stir in the extra yogurt and garnish with the fresh coriander.