Chicken Korma
Posted on 26 Jan 2013Indian, 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.
Ingredients
| Amount | Ingredient | Notes |
|---|---|---|
| 1 kg | chicken parts | legs or thighs |
| 4 tablespoons | butter | — |
| 2 tablespoons | tomato paste | — |
| 2 cloves | garlic | minced |
| 1-inch piece | ginger | grated or minced |
| 1 tablespoon | cumin | — |
| 1 tablespoon | garam masala | — |
| 1 tablespoon | ground coriandre | — |
| 1 tablespoon | turmeric | — |
| 1 tablespoon | cayenne pepper | — |
| 1 tablespoon | black pepper | — |
| 1 cup | plain yoghurt | — |
| 3 cups | water | — |
| — | chopped cilantro | for garnish |
Directions
- 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.