Indian Curry Recipe-Chicken Korma

Have you ever wondered what exactly is up with Chicken Korma? This healthy recipe can give you an insight into everything you've ever wanted to know about Chicken Korma.

Indian cuisine is the general term for the wide variety of cooking styles from India. In reality, India hosts an even greater number of distinct regional cuisines than the European continent. In general Indian food is prepared with delicate mixtures of many different fresh and dried spices, and the exact recipes often vary greatly from one household to the next.

Indian curry recipe, Indian Chicken Korma recipe,Chicken Korma,Curry recipe

Ingredients

* 2 chicken breasts, skinned and cut into approx. 1 inch pieces
* 1 tablespoon vegetable oil or ghee
* 1 inch piece cassia bark
* 2 cardamon pods
* two thirds of a batch of Basic Curry Sauce
* quarter teaspoon hot chilli powder
* half teaspoon concentrated tomato purée
* salt to taste
* 4 tablespoons double cream
* 1 tablespoon finely chopped creamed coconut

Method

1. Heat a little of the oil in a large heavy frying pan then fry the chicken pieces over moderate heat until they are sealed and have turned white. Remove them from the pan and set aside
2. Heat the rest of the oil in a heavy pan over a moderate heat then put in the cassia and cardamon and stir for a few minutes
3. Turn the heat to low then add the Basic Curry Sauce, chilli powder, tomato purée and salt. You can add a little more tomato purée if the colour isn't rich enough but no more than another half teaspoon.
4. Add the chicken pieces and simmer on a low heat for 20-30 minutes, stirring from time to time. Add hot water if the sauce gets too dry.
5. Finally, add the cream and creamed coconut and heat through until the creamed coconut has melted. By the end of the cooking the sauce should be silky and not too thick.

Valentine's Day Chicken in Silky Almond Sauce dinner recipe

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Valentine's Day Chicken in Silky Almond Sauce
Categories: Main dish, Poultry

16 ea pieces skinned chicken
5 ea medium onions thin sliced
2 tb vegetable oil
6 tb blanched ground almonds
3 tb ground coriander
2 tb chopped fresh ginger
2 ts ground cardamom
1 x course salt
2 ts ground red pepper
1 ts ground cumin
1/2 ts ground fennel
1/2 c vegetable oil
2 c plain yogurt
1 c water
1 x fresh cilantro (garnish)

Pat chicken dry.

Heat 2 tablespoons of vegetable oil in a heavy large skillet over medium-high heat.

Add chicken in batches and cook on all sides just until no longer pink (do not brown).

Remove using slotted spoon and set aside.

Heat 1/2 cup vegetable oil in skillet. Add sliced onion and fry until wilted and pale brown, stirring constantly, about 10 minutes.

Stir in almonds, coriander, ginger, cardamom, salt, ground red pepper, cumin and fennel and cook 3 to 5 more minutes. Remove mixture from heat.

Transfer half of the mixture to processor or blender. Puree with 1/2 of the yogurt and 1/2 of the water.

Repeat with the rest of the mixture, yogurt and water.

Pour sauce back into skillet.

Add chicken to skillet. Place over medium-high heat and bring to a boil.

Reduce heat, cover and simmer until chicken is tender and sauce is thickened, about 45 minutes.

Remove from heat. Let stand at room temperature for about 30 minutes.

Transfer to serving dish, garnish with cilantro and serve immediately.

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