Chicken korma
Anjum Anand has the power to make me cook even on those days when I just want to lie in front of the fire, eat grilled cheese sandwiches and daydream about being best friends with Ottolenghi (so he can come round and whip me up something fabulous as only he could).
So I am staring at this chicken, trying to talk myself out freezing it. Infact I was soooooooooooo tired I was seriously trying to beam it into the freezer to avoid any movement on my part. Anyway, OH understanding my mood magically appears with some ginger beer and casually leaves Anjum’s ‘Indian food made easy’ nearby. Think moth to a flame about me and cookbooks.
I could taste food off the page by just reading her chicken korma recipe. Thirty minutes later my kitchen smelled good. I liked this so much that I made it again two days later.
I made a few adaptations to Anjum’s recipe leaving out things like peppercorns which I am not a huge fan of and using my preferred coconut milk instead of creamed coconut.
So here is hoping that Anjum’s chicken korma recipe inspires you as much as it did me.
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Chicken korma
Ingredients
Chicken marinade
- 200 ml plain yoghurt
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 2 tsp ground coriander
Korma ingredients
- 700 g whole chicken cut into pieces with the bones in
- 2 tbsp vegetable oil
- 10 green cardamom pods
- 1 black cardamom pod
- 10 cloves
- 1 cinnamon
- 1 chilli or to taste
- 1 onion chopped
- 200 ml water
- 3 tbsp ground almonds
- 100 ml coconut milk
- ¾ tsp garam masala
- Pinch of sugar
- Salt and pepper to taste
- Fresh chopped coriander
Instructions
- In a large enough bowl, thoroughly combine the ingredients for the marinade.
- Then add in the chicken, mix well and let it marinate for at least 30 minutes.
- Heat the oil in a non stick pan and then toast the cardamom, cloves and cinnamon for about 30 seconds.
- Then add in the onion, chilli and some salt and fry for about 5 minutes.
- Stir in the chicken and water, bring to the boil, cover the pan and reduce the heat. Simmer the korma for about 30 minutes or until the chicken in nice and tender.
- Then add in the almonds and coconut milk and cook for about 5 minutes till the sauce thickens.
- Mix in the garam masala and sugar and adjust seasoning as required.
- Stir in the coriander and serve.
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Traditional kormas are mild, creamy sauces with rich flavors from yogurt, almonds, and cream. You might be surprised to learn that korma provides several health advantages. It is a fantastic source of protein.
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I have some chicken I didn’t want to freeze. What a perfect way to put it to good use!