We all have to eat...
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Location: London


Postby jfc » Tue Mar 29, 2011 9:54 pm

Just made this tonight and its luuuuuuuuuuuuurverly


1.5kg Chicken breasts or chicken joints, skinned and washed
1 heaped tablespoon of finely grated fresh ginger
3 crushed cloves of garlic
150g thick natural set yogurt
3 dried red chillies
2 finely chopped onions
cooking oil
1 tbsp ground coriander
Pinch of ground black pepper
1 tsp turmeric
1 tsp garam masala
75g creamed coconut
salt, to taste
2 heaped tbsps ground almonds
finely chopped Coriander Leaves, to garnish
Squeeze of lemon juice

1. Cut the chicken breasts into bite sized chunks or, if using joints, separate leg from thigh.
2. Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for 3-4 hours or in the fridge overnight.
3. Liquidise the chopped onion and red chillies, adding water if needed, to make a smooth paste.
4. Heat some 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 cover the chicken and bring to the boil, stirring until the coconut is dissolved.
9. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).
10. Remove from heat, stir in the ground almonds, lemon juice and salt to taste. Mix well.

Serving ideas: Garnish with coriander leaves and serve with Onion Bhaji and Pilau Rice or Rotis.

Suitable for freezing.

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Re: Korma

Postby tusses » Tue Mar 29, 2011 9:59 pm

1.5Kg chicken :o

was you hungry :lol:

Posts: 10652
Joined: Thu Sep 27, 2007 3:39 pm
Location: London

Re: Korma

Postby jfc » Tue Mar 29, 2011 10:10 pm

:lol: I used 450g but the same amount on the rest . Best curry i have ever had !

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Location: lincolnshire

Re: Korma

Postby JHWBigley » Wed Mar 30, 2011 8:36 pm

I might try this myself some time soon.

But i'll make sure i cook the chicken properly :lol:

It's not about the tools, but I still keep buying more. . . .


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Location: New York

Re: Korma

Postby jannereeves » Mon Apr 15, 2013 11:50 am

I am gonna use 2.5 kg.. quite big family and chicken lovers.. ;)

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Re: Korma

Postby megga » Sat Jul 06, 2013 7:12 am

Aint a korma a birds curry??? get a vindaloo inside you, and if you remove the v its "in-da-loo", and thats where you will be the next day sticking ice cubes on your ring

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Re: Korma

Postby hawkeyefxr » Tue Jun 02, 2015 9:17 am

Going to give this a go, love all curries

Megga, if your ever in Gran canaria go to Anfi, they have a curry place there, i had one that was so hot it felt like i had been hit in the mouth with a cricket bat. My whole lower face was numb.

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