ReceptnaptárChicken korma (creamy almond chicken curry)
Korma is the silky, mildly spiced curry of Mughal cooking: a yoghurt and almond or cashew base with slowly fried onions. It is not hot but rich, creamy and fragrant, which makes it ideal for children and for anyone new to Indian food.
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Ingredients
Method
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- Marinate the chicken with salt and half the yoghurt for 20 minutes.
- Sizzle the cardamom and cinnamon in the ghee over medium heat for 30 seconds, add the onions and cook slowly for 12–15 minutes until deep golden.
- Add the garlic and ginger and fry for 1 minute, then the spices (cumin, coriander, turmeric) for 30 seconds.
- Add the chicken and fry for 5–6 minutes, then add the nut purée and the remaining yoghurt, a spoonful at a time, stirring so it doesn't curdle.
- Cook covered over low heat for 25 minutes, adding a little water if needed.
- Pour in the cream, season with garam masala, heat for 3 minutes, and serve sprinkled with coriander, with rice or naan.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Cook the onion slowly and patiently, as it gives the sweet, deep base.
- Add the yoghurt slowly, a spoonful at a time, otherwise it may curdle.
- Soaking the cashews or almonds is necessary so they purée smoothly.
- Keeps in the fridge for 3 days; reheat in the microwave or a pan.
Frequently asked questions
How spicy is korma?
Mild; cardamom and coriander give fragrance, not heat.
Can I leave out the cream?
Yes, use coconut milk or a bit more yoghurt.
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