This recipe is from Neven Maguire's - Neven Cooks 2 (2003). It is well worth investing in a variety of spices to have in your larder. It makes a recipe like this easy to rustle up quickly. Chillies can also be bought chopped and ready for use in the refrigerated area in the supermarket. I love such a recipe that appears to be a lot of effort,but like with many recipes, if you have a well stocked larder press producing a delicious meal is easy. I normally use coconut milk in place of the fresh cream, add it straight after the chicken and allow the dish to simmer for 20 minutes! For a healthier option omit the cream.
This curry benefits from sitting in the fridge over night to let all the delicious flavours infuse.
Chicken Korma
2 tbsp vegetable oil
2 onions, finely chopped
2 onions, finely chopped
2 cloves garlic, crushed
2 teasp finely grated root ginger
1 green or red chilli, deseeded and finely chopped
1 teasp garam marsala
1 teasp garam marsala
1 teasp ground turmeric
1/4 teasp chilli powder
400g (14oz) can chopped tomatoes
1 teasp tomatoe puree
4 chicken breasts
150ml (1/4 pint) cream or coconut cream
To Serve
2 tbsp roughly chopped fresh coriander
salt and freshly ground black pepper
cooked basmati rice
warmed naan bread
Method
- Heat the oil in a pan and fry the onions and garlic for about 10 mins until golden brown. Stir in the ginger and chillli and cook for 1 minute, stirring.
- Add the garam masala to the pan with turmeric, chilli powder and a pinch of salt and cook for another minute, stirring.
- Add the tomatoes, tomato puree and 1/4 pint / 150ml of water, stir well to combine. Reduce the heat and simmer for 20 mins until the sauce is so well reduced that it is almost sticking to the bottom of the pan and the oil has separated out on the surface, stirring occasionally.
- Add the chicken to the pan with a few tbsp of water to the reduced sauce.
- Slowly bring to the boil, then reduce the heat and simmer gently for about 20 mins or until the chicken is completely cooked.
- Stir in the cream and simmer gently for a couple of mins. Season to taste.
Serve with a scattering of fresh coriander, boiled basmati rice, warmed naan bread and a simple salad.
4 comments:
instead of using cream can I use coconut milk? If I can at what stage can the coconut be poured into the pan
Actually Jim coconut milk is what I nearly always use in this recipe! I add it just after the chicken and then allow it to simmer for 20mins.
I thought I had mentioned this in the post so thank you for your query:)
Great recipes but very disappointing that copyright restrictions prevent one from printing out a recipe. Tts very tedious to have to hand write them or cook while running from pc (upstairs) to kitchen and back!
Thank you for your comment but there is no need for you to be disappointed! There are two buttons at the end of each post, one to print the post and one to e-mail the post. I had to copyright the blog as my photos were appearing on other sites, without my permission. Hope this helps you :)
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