Chicken KormaPublished on 26 Jan 2013
Indian, rather: South Asian, cuisine has always been one of my favourites; I love the multitude of spices and really great, strong flavours.
A korma is a dish that originates in the South Asian region, it is a curry which usually contains yoghurt or cream and is based on a mixture of spices with the yoghurt and the juices from a protein (usually chicken or lamb).
|Prep Time||10 minutes|
|Cook Time||40-60 minutes|
|Suggested Sidedishes||onion sambal, cucumber raita|
The following recipe is my take on a chicken korma, its authenticity is debatable. But is it still quite tasty.
|1 kg||chicken parts||legs or thighs|
|2 tablespoons||tomato paste||–|
|1-inch piece||ginger||grated or minced|
|1 tablespoon||garam masala||–|
|1 tablespoon||ground coriandre||–|
|1 tablespoon||cayenne pepper||–|
|1 tablespoon||black pepper||–|
|1 cup||plain yoghurt||–|
|–||chopped cilantro||for garnish|
- In a deep saucepan, melt the butter over medium heat until bubbling.
- Add and brown the chicken. Then remove.
- Using a wooden spoon, add your garlic and ginger and saute briefly, scraping off the browned chicken pieces.
- Add all your dry spices, salt & tomato paste and work it together with the spoon.
- Pour in your water and yoghurt, and return the chicken.
- Simmer over low heat for 1 hour.
- Serve with white rice or bread. Garnish with cilantro leaves.