TODO - Chicken Korma

GeoffP Jamie Oliver forums

   

Korma is a classic North Indian dish of which there are many variations. The recipe below, cooked with readily available ingredients, is like no Korma you've had in a British restaurant and is closer to the 'classic' korma dish.

Serves:     6

Preparation Time:    

15-minutes, plus time to marinade.

Cooking Time:    

1-hour.

Ingredients:    

1.5kg/2.5lbs chicken breasts or chicken joints, skinned and washed     

      1-inch cube of root-ginger, finely grated     

      150g/6oz thick natural set yogurt     

      1-medium onion, coarsely chopped     

      2-3 dried red chillies   

      3-4 cloves garlic, peeled and coarsely chopped    

      6 tbsps ghee or cooking oil    

      450g/1lb onions, finely sliced     

      1 tbsp ground coriander

      1/4 tsp powdered black pepper    

      1 tsp garam masala

      1 tsp ground turmeric

      225ml/8fl oz warm water    

      75g/3oz creamed coconut

      1/2 tsp salt    

      2 heaped tbsps ground almonds    

      2 tbsps finely chopped coriander leaves

      Juice of ½ a lemon    

Instructions:    

1. Cut chicken breasts into 1+1/2 inch chunks or, if using joints, separate leg from thigh.

2. Mix the chicken with the ginger and yogurt and cover and leave to marinade for 3-4 hours or in the fridge overnight.

3. Put the chopped onion, red chillies and garlic into a food processor or liquidiser and liquidise to a smooth paste. If the mix is too dry add a little water.

4. In a wok or large cast-iron pot, heat 4 tbsps of the ghee or oil over medium heat and fry the sliced onions until they are golden-brown. Remove the pan from the heat and, using a slotted spoon, transfer the onions to a bowl for use later. Leave any remaining oil in the pan.

5. Add the remaining 2 tbsps ghee or of oil to the pan over medium heat.

6. When hot, add the ground coriander, garam masala and turmeric stirring rapidly for about 1-minute (take pan off the heat if the oil is too hot).

7. Adjust the heat to medium and add the chicken along with the marinade. Stir fry for about 10-minutes.

8. Add the liquidised spices and continue to stir-fry for about 8-minutes.

9. Add the water and slice the creamed coconut into the pan. Bring to the boil stirring until the coconut is dissolved.

10. Add the fried onions and salt.

11. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).

12. Remove from heat, sprinkle on the ground almonds, chopped coriander leaves and lemon juice and mix well.

Serving ideas: Serve with Pilau Rice and Onion Bhaji.