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.

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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.