Easy Chicken Korma!
26th July 2013
If you watched Britain's Favourite Supermarket Foods, you'll know that curry actually packs a massive health punch, with loads of hidden nutrients just bursting to get into your gob!
This recipe for easy Chicken Korma, thanks to Maunika Gowardhan, uses readily available ingredients. Mopped up with flaky bread and raita on the side.
A mid week curry has got be easy, quick and more importantly delicious. Unlike a lot of recipes you might have tried this isn’t a white gravy. This korma gets its vibrant colour from turmeric powder whilst also imparting warmth and flavour to the curry.
The base sauce is thickened with Greek yoghurt which is a healthier substitute rather than using cream or a nut paste.
1kg chicken on the bone, skinned and cut into medium pieces
1 tsp mild chilli powder (or a mild paprika)
Pinch of salt
3 tbsp vegetable oil
6 green cardamom
½ tsp cumin seeds
½ tsp black peppercorns
1 large white onion
6 cloves of garlic
1” piece of ginger
½ tsp turmeric powder
1 heaped tsp coriander powder
150mls whisked Greek yoghurt
Coriander for garnish
Salt to taste
Marinate the chicken in a bowl with the Kashmiri chilli powder, salt and set aside. Blend the onions, ginger and garlic to a fine paste in a wet grinder.
Heat the oil in a heavy bottom sauce pan; add the cloves, cardamom pods, cumin seeds and peppercorn. Sauté on a medium heat and let them infuse the oil for 20 seconds. Add the onion paste and fry for 7-10 minutes, as the paste fries it will change colour and dry out slightly. Stir well to make sure it doesn’t stick to the bottom of the pan.
Once it leaves oil from the sides of the pan add the turmeric and coriander powder. Stir for a few seconds and add the chicken. Seal the pieces letting the masala coat the chicken for 5-7 minutes. At this stage add a couple of tablespoons of water & scrape out any masala at the bottom of the pan.
Fry for a further 10 minutes on a low heat with the lid on. Do not add any water at this stage as the juices from the chicken will create enough moisture to cook.
Make sure to stir half way through. Now add the yoghurt a little at a time. Simmer the mix for 12 minutes with the lid on making sure to give it a quick stir every now & again. Garnish with coriander and season to taste.
Serve warm with naan, roti or parathas and some raita.
Note: A lot people ask what’s the best way to ensure the yoghurt doesn’t split. A few things to remember; Use full fat yoghurt and add it a little at a time on a low heat. If you’re unsure about adding it to a warm pan. Take the pan off the heat, add the yoghurt, stir & put it back on a low heat to simmer gently.