Chicken Korma Recipe

Chicken Korma Recipes

Ingredients :

175ml (6 fl oz) natural yogurt

2 tsp turmeric

3 garlic cloves, sliced

1.5kg (3 lb) roasting chicken, skinned and cut into 8 pieces

125g (4 oz) ghee or 4 tbsp vegetable oil

1 large onion, sliced

1 tsp ground ginger

5cm (2 inch) piece of cinnamon stick

5 cloves

5 cardamom pods

1 tbsp crushed coriander seeds

1 tsp ground cumin

1/2 tsp chili powder

1 tsp salt

1.5 tbsp desiccated coconut


To garnish -

2 tsp toasted almonds

coriander leaves

Method :

Put the yogurt, turmeric and one of the garlic cloves in a blender or food processor and blend to a smooth puree.

Place the chicken pieces in a shallow, non-metallic dish and pour the yogurt mixture over them. Cover the dish and leave to marinade in the refrigerator overnight.

Heat the ghee or oil in a large, heavy-bottomed saucepan and add the onion and remaining garlic. Fry gently for 4-5 minutes until soft. Add the spices and salt and fry for a further 3 minutes, stirring constantly.

Add the chicken pieces with the yogurt marinade and coconut and mix well. Cover the pan with a tightly fitting lid and then simmer gently for 45 minutes, or until the chicken is cooked and tender. Transfer to a warmed serving dish and scatter the curry with the almonds and coriander leaves.

Serves 4

This mild curry, in which yogurt makes a delicately creamy sauce, is a favorite with many people who do not care for anything too hot or spicy.

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