Curry Night #05 Hairy Biker's Chicken Korma

I love a good curry night, and on the rare occasions that I order takeout, Korma, Tikka Masala and Biriyani are always my go-to dishes. I had tried the Tikka Masala from the Hairy Bikers Best Curries book as part of my Curry Night series and thought I would try the Korma as it is another British favourite.  
Ingredients
4tsp ghee or 3tbsp butter and 1 tbsp sunflower oil
2 medium onions, chopped
20g chunk of fresh root ginger, peeled and finely grated
4 garlic cloves, sliced
1/2 tsp ground cardamom
1 tbsp ground cumin
1 tbsp ground coriander
1/2 tsp ground tumeric
1/4 tsp hot chilli powder
1 bay leaf
4 cloves
small pinch saffron (optional)
3 tbsp ground almonds
1 tbsp caster sugar
1 1/2 tsp flaked sea salt
300ml cold water
2 tbsp sunflower oil
4 boneless chicken breasts 
100ml double cream
freshly ground black pepper
Method
1. Melt the ghee, or butter and oil, in a large non-stick saucepan and add the onions, ginger and garlic. Cover the pan and cook over a low heat for 10 minutes, then stir in the cardamom, cumin, coriander, turmeric, chilli powder and bay leaf. Pinch the ends off the cloves and add them to the pan. Throw away the stalks. Cook for 5 minutes more without covering the pan until the onions are very soft, stirring occasionally.
2. Stirr the saffron, if using, almonds, sugar, salt and water into the pan and bring to a gentle simmer. Cook for 5 mintues, stirring regularly and then remove the pan from the heat and set aside. Remove the bay leaf.
3. Cut each chicken breast into 7 or 8 bite-sized pieces and season with salt and pepper. Heat the oil in a pan and fry the chicken over a medium heat for 3-4 minutes until lightly coloured on all sides. While the chicken is cooking, blitz the onion mixture until as sooth as possible.
4. Tip the spiced onion puree into the pan with the chicken. Bring to a simmer and cook for 5-6 minutes or until the chicken is tender and just cooked through, stirring occasionally. Stir in the double cream, and return to a summer, stirring constantly. Serve with rice.

There was a lovely creaminess to the curry without actually putting in that much double cream. The blended onion mixture and addition of ground almonds helps with the texture. The flavour was great and was more like a traditional curry from the takeaway than the jarred you can buy so easily from any supermarket.

I served it with homemade chapati (chapati flour, oil and water fried), sweet potato sag aloo, a spring onion, tomato, cucumber and coriander salad and basmati rice. I would say that this was my favourite Indian curry recipe I have tried and will be on a list to try again.

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