Skip to main content

Chicken korma

 


Method 1

Ingredients

1 onion, chopped

2 garlic cloves, roughly chopped

thumb-sized piece ginger, roughly chopped

4tbsp korma paste

4 skinless, boneless chicken breasts, cut into bite-sized pieces

50g ground almonds, plus extra to serve (optional)

4tbsp sultanas

400ml chicken stock

golden caster sugar

150g pot 0% fat Greek yogurt

small bunch coriander, chopped

STEP 1

Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and whizz to a paste.

Aromatics being added to a food processor

STEP 2

Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins.

STEP 3

Add 4 tbsp korma paste and cook for a further 2 mins until aromatic.

STEP 4

Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce.

STEP 5

Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ¼ tsp golden caster sugar.

Hand stirring korma in a pan

STEP 6

Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.

Simmering korma pan

STEP 7

Remove the pan from the heat, stir in a 150g pot Greek yogurt and some seasoning, then scatter over a small bunch of chopped coriander and more ground almonds, if using. Serve with brown or white basmati rice.



Method 2

Ingredients:

1. 1 kg boneless chicken, cut into bite-sized pieces

2. 1 cup yogurt

3. 2 onions, finely sliced

4. 1 tablespoon ginger-garlic paste

5. 1 teaspoon turmeric powder

6. 1 teaspoon red chili powder

7. 1 teaspoon coriander powder

8. 1 teaspoon garam masala

9. 1/2 cup cashew nuts, soaked in water

10. 1/4 cup raisins

11. 1/4 cup cream

12. Salt to taste

13. Oil

14. Fresh coriander leaves for garnishing

Instructions:

1. In a bowl, marinate the chicken with yogurt, turmeric powder, red chili powder, and salt. Let it sit for at least 30 minutes.

2. In a food processor, blend the soaked cashew nuts into a smooth paste.

3. Heat oil in a pan and sauté sliced onions until they turn translucent.

4. Add ginger-garlic paste and cook until the raw smell goes away.

5. Add the marinated chicken to the pan and cook until the chicken is slightly browned.

6. Stir in the garam masala, coriander powder, and cashew nut paste. Mix well.

7. Add water as needed to reach your desired consistency.

8. Let it simmer on low heat until the chicken is cooked through.

9. Stir in the cream and raisins. Cook for an additional 5 minutes.

10. Garnish with fresh coriander leaves before serving.



Labels:

Comments

Post a Comment

Popular posts from this blog

Dumplings

  Method 1 Ingredients 150g self-raising flour plus a little extra 70g suet small handful of parsley chopped (optional) step 1 Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed. step 2 When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they’re brown and puffed up. Method 2 🥣 Traditional British Dumplings (with Suet) 📝 Ingredients (Makes 6–8 dumplings): 100g self-raising flour 50g shredded suet (beef or vegetable) Pinch of salt Cold water, approx. 4–5 tbsp 🔧 Instructions: Mix dry ingredients: In a bowl, m...
Post a Comment
Read more

Sichuan chicken

  Method 1 Ingredients 500g boneless chicken thighs cut into bite-sized pieces 25g dried Sichuan chillies deseeded and cut into 3 pieces neutral-tasting oil such as vegetable, for deep-frying 1 tbsp dried red Sichuan peppercorns 1 tbsp dried green Sichuan peppercorns 15g ginger peeled and finely chopped 4 garlic cloves finely chopped 2 spring onions finely sliced, whites and green parts separated 3 tbsp unsalted roasted peanuts 2 tbsp sesame seeds ½ tbsp light soy sauce ½ tsp sugar For the marinade ½ tsp ground white pepper ½ tsp chicken bouillon 1 tbsp Shaohsing wine 1½ tbsp light soy sauce 2½ tbsp cornflour 1 tbsp corn oil step 1 Combine all the marinade ingredients, except the cornflour and oil, with ¼ tsp salt in a large bowl, then stir in the chicken thigh pieces to coat. Cover and chill for 30 mins. Add the cornflour and mix well, then add the oil and stir again to combine. step 2 Put the dried Sichuan chillies in a colander and shake to remove any excess seeds. Transfer to a...
Post a Comment
Read more

Crumpet pizzas

  Method 1 Ingredients 6 crumpets 4 tbsp passata 4 tbsp ketchup ½ tsp dried oregano toppings of your choice (peppers, cherry tomatoes, red onion, sweetcorn, olives, ham and basil all work well) 75g cheddar cheese grated step 1 Heat the grill to high. Lightly toast the crumpets in a toaster or under the grill. Meanwhile, mix the passata, ketchup and oregano together in a bowl. Season. Chop your chosen toppings into small pieces – young children can tear basil, or chop soft veg in a cup using safety scissors. step 2 Line a baking tray with foil. Spread the sauce over the crumpets, then top with the veg and cheese. Arrange on the tray and grill for 3-4 mins, until the cheese is golden and bubbling. Leave to cool slightly before eating. Method 2 🧺 Ingredients (makes 6 mini pizzas / serves 2–3) Base: 6 crumpets (regular or sourdough) 1–2 tbsp olive oil (optional, for brushing) Tomato sauce: 4 tbsp passata or pizza sauce 1 tsp tomato purée (optional, for richness) ½ tsp dried oregano or...
Post a Comment
Read more