The Ultimate Chicken Korma Curry
By CurryMasterAdded 37 recipes
CurryMaster's Story
Korma has its roots in the Mughlai cuisine of modern-day India. It is a characteristic Persian-Indian dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classica Read More
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Ingredients
- MAIN BITS
- 1 kg chicken breasts or mini breast fillets
- 1 heaped tblspn grated fresh ginger
- 3 cloves garlic. minced
- 150g thick yoghurt. plain
- 1 dried red chilli
- 2 finely chopped onion
- 1 tbsp Ghee or veg oil
- 1 tbsp Coriander powder
- pinch ground black pepper
- 1 tbsp Turmeric powder
- 1 tbsp Garam masala powder
- some Water
- 75g creamed coconut
- to taste salt
- 2 heaped tbsp ground almonds
- ½ Lemon. Juice (fresh)
- GARNISH
- ½ tbsp finely chopped coriander
Method
- 1. Cut the chicken breasts into bite sized chunks
2. Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for 12 hours or in the fridge overnight.
3. Liquidise the chopped onion and red chillies, add a little water if you need to. Blend till smooth.
4. Heat the ghee/oil in a pan.
5. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat.
6. Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes.
7. Add the chicken and the marinade and continue to stir fry for another 10-minutes.
8. Add the creamed coconut and enough water to *just* cover the chicken and bring to the boil, stirring until the coconut is dissolved. Stir in the ground almonds.
9. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).
10. Remove from heat, add lemon juice and salt to taste. Mix well.
11. Garnish with the chopped coriander and serve with CurryMaster's Perfect Pullao Rice
Tips
- It is a misconception that Korma is a mild curry, that is true of course from any restaurant or takeaway serving it, but if you like it hot or mild to hot, just increase the chilli and enjoy!
Some people find this powdery, if you also do then just add more water! Cheers
Recent Comments Add your comment
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After many years (20+) of trying different recipes, I finally have decided to include the ultimate (in my opinion anyway!) Korma, a royal treat for my Girlfriend every time!
by CurryMaster on Mon Aug 24 2009 reply to this comment
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Just made this again, forgot how good it was..superb if I don't say so myself!
by CurryMaster on Wed Aug 26 2009 reply to this comment
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Hi Currymaster
Made this last night, enjoyed it very much & will defiantly make it again, if I wanted it a bit hotter would I increase the amount of chilli only, also mine turned out a bit on the greenish side how do I avoid that. Thanks will try one of your other dishes. Kimby Kimba on Thu Sep 17 2009 reply to this comment
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Hi Kim, most odd why it should have gone greenish! I suspect this is from the coriander you have used, I use dry powdered coriander (I use the brand Natco) in the recipe and only use fresh coriander to garnish. I will change the recipe to make it clearer. To make it hotter, yes, just increase the Chilli. Thank you for your comments. Hope you share with others!
by CurryMaster on Thu Sep 17 2009 reply to this comment
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Thanks Currymaster, I think your right about the coriander, I'll buy a new brand, don't know Natco I live in Australia, do you have a nice Rogan Josh repice I could try. Kim
by Kimba on Mon Sep 21 2009 reply to this comment
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Rogan Josh coming soon! You should be able to buy Natco online, but watch out for your customs guys holding back the delivery!
by CurryMaster on Mon Sep 21 2009 reply to this comment
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My boyfriend made this the other week and it was absolutely superb - the nearest thing to the takeaway you could get! He added a little more ground almonds as i like it sweeter but it was just divine. Thanks for posting it!
by Hannahlou on Sun Oct 11 2009 reply to this comment
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This is the best curry I've found yet, but it turned out to be a little powdery so I might try fresh spices next time
by baugassur on Mon Nov 2 2009 reply to this comment
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I hope he enjoyed making it for you just as much as you enjoyed eating it? You could also add a little palm sugar if you like it a little sweeter or if your watching the old calories then a little powder sweetener like Canderel.
by CurryMaster on Tue Nov 3 2009 reply to this comment
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Fantastic to hear. You may also need to add a bit more water if you found it to be powdery! But that might dilute the coconut taste so add more of this also if you do. Thanks again and yes, it's always good to use fresh where possible.
by CurryMaster on Tue Nov 3 2009 reply to this comment
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Hello currymaster, i am very keen to try your ultimate chicken korma, would it be possible to make a bigger batch and freeze, or does this not work out.
thank you
judith douglasby juju on Mon Nov 9 2009 reply to this comment
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I have not tried cooking larger batches nor freezing this dish, but please do try and let us know of your successes. Cheers
by CurryMaster on Tue Nov 10 2009 reply to this comment
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Thanks for this recipe - it actually prompted me to buy a spice grinder which I've been meaning to do forever. Can't face the pestle and mortar again! Going to use it a LOT for your curries and the idea of using it for coffee's ridiculous, it's going to stink of spices (I love the smell). Thanks again, 5*,
Nikki xXxby NikkiLovegrove on Sat Dec 5 2009 reply to this comment
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You're very welcome, enjoy!
by CurryMaster on Sun Dec 6 2009 reply to this comment
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Have made this few times now and my boyfriend and two kids (3 and 5) love it!! I also found it powdery but as you have advised will add more water. I also increased the amount of coconut and almonds, very nice, must try some more of your curries. thanks
by JEN on Thu Jan 21 2010 reply to this comment
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Thank you for yor kind words.
by CurryMaster on Wed Jan 27 2010 reply to this comment
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I find fresh coconut works nicely
by Jiae on Wed Feb 24 2010 reply to this comment
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For my Girlfriend, for this is the only true curry she loves!