Chicken Korma

Chicken Korma

Originated in South Asia Chicken Korma is a fairly mild curry with a lovely creamy coconut flavour throughout. This is my own take on this wonderful dish and I must say that it turned out to be one of the best curry’s I have ever made.

I developed a Korma Paste to use in this dish which you can use, or if you prefer you can buy one readymade.

For 2 servings you will need;

 

2 – Chicken Breasts (skinned and cut into bite sized pieces)

50 Gm – Plain Yoghurt

A little Olive Oil

1 – Onion (chopped)

2 dsp – Plain Flour

100 Gm – Korma Paste

2 teaspoons – Soft Brown Sugar

100 Ml – Coconut milk

100 Ml – Water

100 Ml – Single Cream (or milk if you prefer)

Mix the chopped and skinned chicken with the yoghurt in a bowl and leave it to marinate for at least 30 minutes.

Put a little olive oil in a pan and add the chopped onion, gently cook the onion on a medium heat, add the flour and mix well.

When the onion has softened add the Korma Paste sugar and coconut milk and mix well, simmer for 5 minutes stirring frequently then add the water and stir well simmering for another 5 minutes.

Blend the mixture to a pulp with a hand blender or let it cool and put it in a liquidizer.

Now add the chicken and yogurt and stir in well, simmer on a medium heat for 15 to 20 minutes stirring from time to time tasting and seasoning if needed.

Take a piece of chicken out after the 15 minutes, cut it in half and check that it is cooked all the way through, if you see any pink then cook for a little longer.
Serve immediately with a rice of your choice.

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The Artist Tony Rose