|
Ingredients
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Quantity
|
|
Chicken joints – skin removed
|
2 ½ pounds
|
|
Ginger root – finely grated
|
1” 1 piece
|
|
Natural yogurt
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5 ounces
|
|
Onion – coarsely chopped
|
1 small
|
|
Dried red chillies
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3
|
|
Garlic clove – peeled, coarsely chopped
|
3
|
|
Cooking oil + extra oil
|
5 + 2
|
|
Onions- finely sliced
|
1 pound
|
|
Ground coriander
|
1 tbsp
|
|
Black pepper powder
|
½ tsp
|
|
Garam masala
|
1 tsp
|
|
Ground turmeric
|
1 tsp
|
|
Warm water (reduce for boneless chicken)
|
8 ounces
|
|
Creamed coconut – cut into small pieces
|
3 ounces
|
|
Salt
|
1 ¼ tsp or to taste
|
|
Almonds – ground
|
2 tbsp
|
|
Lemon juice
|
½
|
Cut each chicken joint into half, separating leg from thigh and
cutting each breast into two.
Mix with ginger and yogurt, cover and leave to marinate in a cool
place for 2-4 hours or overnight in a refrigerator.
Place the chopped onion, red chilies and garlic in a blender or
food processor and blend to a smooth paste. You may need to add a little water
if using a blender.
Heat the 5 tbsp oil over medium heat and fry the sliced onions
till they are golden brown. Remove the pan from the heat and using a slotted
spoon, transfer the onions to another dish leaving any remaining oil in the
pan.
Place the pan in which the onions have been fried over medium heat
and add the other 2 tbsp cooking oil.
When hot, add the ground coriander, powdered pepper, garam masala
and turmeric, stir rapidly (take pan off heat if the oil is too hot) and add
the chicken along with the marinade. Adjust
the heat to medium- high and fry the chicken for about 10 minutes, stirring
frequently.
Add the pureed spices and continue to fry for 6-8 minutes on low
heat.
Add the water and the coconut and bring to the boil. Stir until
coconut is dissolved. Add fried onion slices and salt.
Reduce heat to low, cover the pan and simmer until the chicken is
tender (25-30 minutes). Sprinkle the ground almonds and mix well. Remove from
heat and add the lemon juice.
Tips from
me: Don't skimp on the steps,
and make sure the proportions of the spices are as shown or it may turn out
awful. I find this best with chicken thighs (cheap too!). This can be quite hot
for some people unless you seed the chilies
Description Korma is a classic north Indian dish and there are
many variations, some of which are quite elaborate. The recipe below, though
simple and prepared with readily available ingredients, has all the
characteristic features of this classic dish.
