The Ultimate Chicken Korma Curry
Over a year ago
49,732 views
Ingredients
- 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)
- ½ tbsp finely chopped coriander
Accompaniment
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Description
For my Girlfriend, for this is the only true curry she loves!
Method
-
1
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
Chef's 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
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Welcome
Excellent Recipe, Always Tasty!I added my own twist to it and it suits it beautifully:While i prepare the sauce i boil some cauliflower, broccoli and carrots in a separate saucepan for about 5 or so minutes to soften them up a little. Then after the sauce is made and the meat goes in, i also add the vegetables and as they cook together, they soften up and become a part of the sauce(broccoli especially) but you can just let them exist as chunks of vegetables so the dish is not so meaty and it is more nutritious. Regardless, it adds a great dimension to the flavour. I also add a little bit of cinnamon and nutmeg (to taste) to the sauce and believe me it is fan-ta-stic! Thanks for this lovely recipe :)
Thanks I will add in the morning ...and let you know
Try sweet potato,mmmmm yummy.
Hi Carol, cream and coconut, you can also use ground nuts, like peanuts or cashews. Sometimes if you add potato this also thickens it up, since some of the starch is released into the sauce. Hope this helps.
Hi CurryMaster I have just made your recipe for 20 people - It is really good but I think the bigger quantity makes it a little thin - I am going to leave overnight and then maybe add some coconut or more ground almonds - do you have any other suggestions to add a little depth
Additionally, with regards to the curry turning out to be greenish in colour, try also grinding your own coriander seeds with a pestle and mortar and using this powder.
Great to hear Sleepy, I hope you have made it since and continue to enjoy?RegardsCurryMaster
Hi Currymaster, just wanted to say I used your recipe for a dinner party for four, and it went down very well. I was very proud of myself too, as I do very little proper cooking! You have got me interested in home-cooking..thanks. x
Good top tip, fresh coconut. Cheers
I find fresh coconut works nicely
Thank you for yor kind words.
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
You're very welcome, enjoy!
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 xXx
I have not tried cooking larger batches nor freezing this dish, but please do try and let us know of your successes. Cheers
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 douglas
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.
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.
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
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!
Rogan Josh coming soon! You should be able to buy Natco online, but watch out for your customs guys holding back the delivery!
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
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!
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. Kim
Just made this again, forgot how good it was..superb if I don't say so myself!
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!