chicken korma done Mammas way
Thread Starter: MammaChef Started: Fri 27 Feb 2004 Replies: 9
for Georgie and Andy, thank you for your interest, hope you like it.
90g onion finely chopped
2 tsp ginger and garlic paste (equal quantities chopped and whizzed in the processor)
2 green chillis chopped ( the tiny ones, birds eye)
1 tbsp coriander powder
30g ground almonds
30ml water
1 tsp salt
500g chicken breast cut into cubes
sauce
60g onion finely chopped
5 tbsp oil
3 black cardamons
4 cloves
1 cinnamon stick (2 inches)
150ml plain yoghurt
150ml single cream
30-40g coconut cream
1 pinch saffron strands
2 tbsp caster sugar
fresh corander
1/4 tsp garam masala
In a food processor put the onions, ginger and garlic paste, chillies, ground almonds, coriander powder, salt and water and blend for about 2 minutes.
Put the chicken in a bowl, pour the blended ingredients over the chicken and mix well. Keep in the fridge for 1 hour.
heat the oil in a pan, add the cardamoms, cloves, cinnamon stick and onions. Fry until golden brown.
add the chicken mixture and fry for 5 - 7 minutes over a medium flame, stirring all the time until the oil separates.
Lower the heat, add the yoghurt a tablespoon at a time. cover the pan and simmer gently for 10 minutes.
Put the saffron strands in a pestal and mortar, add a little warm water and to soak, then grind together.
Add the coconut cream, the single cream and the saffron to the chicken, stir and simmer for a round 5 minutes.
Garnish with fresh coriander and garam masala.
Serve with naan or plain pilau rice.
Discard the large spices when eating the curry.
Remember, you cannot ruin a curry by making it too spicy etc except by adding too much salt or too much chilli. All the other spices will flavour but not ruin a curry. Always be cautious of the chilli and salt content. You can always add more later.
