Appearing on menus the world over, Chicken Korma has rightly earned its place as a favourite around the globe. It is rich, creamy and flavourful, with a hint of sweetness and unique nuttiness which is always the signature of a good Korma. The perfect comfort food, it is a real experience and a joy to prepare.
There are two distinct ‘halves’ to this recipe – the first being rice and spice preparation; the second is cooking and assembly of the dish. Take your time and enjoy!
- Difficulty: Medium
- Time: 30 mins prep; 20 mins Cooking
- Serves: 4 – 6
- Calories: 680 per serving (approx)
Equipment
You will need:
- 1 x large frying pan (with lid, or foil to cover)
- 3 x medium bowls (for sauce preparation)
- 1 x small dish for dissolving the creamed coconut block
- 1 x saucepan and bowl for rice
Ingredients
- 6 chicken thighs (boneless, skin removed, cubed)
- 360g basmati rice
- 3 medium (or 2 large) onions, chopped
- 50g ground almonds
- 300ml single cream
- 3 tbsp sunflower oil
- 3 tsp granulated sugar
- ½ x Creamed Coconut block (100g)
- 525ml water (plus extra for rice)
- 1tsp ground ginger
- 2tsp ground turmeric
- 1 pinch saffron
- 2tsp ground cinnamon
- 2tsp ground fennel
- 1tsp ground cumin
- ½tsp black pepper
- 2tbsp concentrated tomato puree
- 1tbsp dried onion
- 2tsp garlic powder
- 2tsp salt
- 3tbsp dried coriander
- 3tbsp desiccated coconut
- 1tbsp nigella seeds
- 3 green cardamom pods, crushed
- Small handful fresh coriander, for dressing
Method
Stage 1 – Rice
- Tip the dry rice into the cold dry saucepan, noting how high in the pan it reaches. Return the rice to a bowl, then fill the pan with water to twice the height of where the rice had reached, and heat to a rolling boil.
- Add the rice to the boiling water and stir. Return to the boil, stir again and then reduce to a simmer.
- Once at a simmer, place a securely fitting lid on the saucepan. Cook for 13 minutes. It is very important not to remove the saucepan lid from hereon in, until ready to serve.
- After 13 minutes remove the pan from the heat and set aside. The rice can sit for 25 to 45 minutes – plenty of time for the curry to be prepared.
Stage 2 – Curry Paste Preparation
- Mix the coconut block with 50ml water in a small bowl andallow to dissolve.
- In the first bowl, mix the following: 1tbsp sunflower oil; 2tsp sugar; 1tsp ground ginger; 2tsp turmeric; 1tsp ground cinnamon; 2tsp ground fennel; 1tsp ground cumin; ½ tsp black pepper; 1tbsp dried onion; 1tbsp concentrated tomato puree; 1tsp garlic powder; 1tbsp dried coriander.
- Add the coconut block mix and stir to a paste. Set aside.
Stage 3 – Flavour Puree
- In the second bowl, combine the following: 1tbsp desiccatedcoconut, 25ml water, 1tsp sugar, 1tbsp sunflower oil, 1tsp garlic powder, 1tbsp tomato puree; 1tbsp dried coriander; pinch saffron.
Stage 4 – Spice Finisher
- In the third bowl, combine the following: 2tbsp desiccated coconut; 1tbsp nigella seeds; 3 x crushed cardamom pods; 1tsp ground cinnamon; 1tbsp dried coriander; 1tbsp sunflower oil
Cooking and Assembly
With the spices prepared, the dish is now ready to be cooked and assembled.
- Heat 1tbsp sunflower oil in the frying pan, add the onions and set over a medium heat until they are soft. This usually takes around 8 minutes.
- Add the Curry Paste prepared in stage 2 together with 50ml water, stirring until incorporated. Add in the chicken and the Flavour Puree made in stage 3. Cook for 3 minutes.
- Add the remaining water, stirring well. Cook for 5 minutes, then turn down the heat to medium low. Add the ground almonds, 1tsp sugar, and the single cream. Bring to a very gentle simmer – cover and cook for a further 5 minutes.
- Mix in the Spice Finisher from stage 4, cover again and cook for another 5 minutes.
- Remove the lid from the rice prepared in the first stage and use a fork, fluffing it well. It should be perfectly cooked and ready to serve.
- Serve the korma sauce on a bed of the warm rice, with a sprinkle of the coriander to dress.
