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How To Make Chicken Korma

How To Make Chicken Korma

Chicken Korma is a very popular dish, particularly in Britain, and favoured by those who prefer a milder a tasting curry. We teamed up with Shahena Ali, of the Maharaji restaurant in Benfleet, Essex, to show you how to cook it.

INGREDIENTS

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RECIPE

Serves
4

Step 1: You Will Need:

  • 1 1/2 kg Chicken Breasts
  • 1 tbsp Ginger and Garlic Paste
  • 150 g Plain Yoghurt
  • 3 dried red chillies
  • 2 medium Onions, Finely Chopped
  • Cooking Oil
  • 1 tbsp Ground Coriander
  • pinch ground black pepper
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 75 g creamed coconut or coconut milk
  • pinch salt, to taste
  • 2 tbsp ground almonds
  • coriander leaves, to garnish
  • 1 Bowl
  • 1 Saucepan with a lid
  • 1 wooden or metal spoon

Step 2: Marinade the Chicken

Cut the chicken breasts into 2 inch sized pieces.
In a bowl, mix the chicken with the ginger, garlic, yogurt, salt and spices. Cover and marinade for 3-4 hours or in the fridge overnight.

Step 3: Fry the onions and chilli

In a saucepan, heat some oil. Add the onion and chillis and fry for 5 minutes

Step 4: Add chicken

Reduce the heat, add the chicken and the marinade. Save some marinade to add later. Stir for 5 minutes

Add remaining marinade, cover and cook for 20 minutes.

Step 5: Add coconut milk and almonds

Add the coconut milk and the almonds and simmer for another 10 to 15 minutes

Step 6: Add more yoghurt and simmer

Add some more yoghurt, cover and leave to simmer for another 10 minutes.