Food & Drink

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. Enlarge

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.

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.