If you are not a fan of the aforementioned , it is time to bring out the Mistress of spice in you. There is no genuine reason to dislike good food and Indian food is one of the top five cuisines in the world and that is why it is easy to find Indian restaurants be it in Paris, New York, Sydney, Capetown or Singapore. You do not want to miss out on this one, really.
This might be a simple looking dish, but most of the time, the most humble looking dishes are the most delicious ones too. Remember the time when our mom’s used to serve us the simplest of dishes during our childhood days, but it still tasted the best? Food at the restaurant might look prettier as most mom’s are not into food presentation, but their food would always be the more delicious one. Most definitely in the case of my mom!
Our mom’s mothers (Read: Our lovely grandmas) are usually amazing cooks too. I still remember those monthly visits to grandma’s house where she served us amazing dishes and luscious desserts. Hearty meal at its best, with all those TLC. (Read: Tender, loving care)
I personally feel that a lot of the best recipes are the ones that have been passed through the generations. This Chicken Korma Recipe is one of those recipes that my grandma used to cook, my mom did the same and now it is my turn. It is not exactly the same recipe as a bit of amendments have been made from my part, but taste wise, they are pretty much similar.
This Chicken Korma Recipe uses almond meal to make the gravy rich. Alternatively you can also use ground cashew nuts or a combination of both almond and cashews. If you are allergic to nuts, feel free to omit them. You can use milk, coconut milk or almond milk instead. In fact, you can use some yogurt too. If you are not someone that is frequently counting calories, you can add some cream to the gravy as it would make this dish extra luxurious. Basically, this is a very forgiving recipe and can be modified easily.
A lot of people are intimidated to give Indian dishes a try. Reason is, Indian dishes mostly require a long list of ingredients and there are also the unfamiliar spices to go along with them.
I think if you are an Indian food lover and you would like try your hand at cooking Indian food, there are a couple of spices that you should always keep in your pantry.
- Star Anise
- Bay leaves
- Coriander seeds/powder
- Fennel seeds/powder
- Cumin seeds/powder
- Gram masala
- Curry powder
- Black pepper
- Chili powder/cayenne
Don’t be put off by the number of ingredients required in this lovely Korma. They are much easier than it may seem at the first glance and best of all, a Korma keeps well so you can make a large batch of this and freeze some. If you are a vegetarian, you can use a mix of root vegetables to create a delectable vegetable korma.
This recipe can also be used for lamb or beef. Best of all, you can prepare this in a slow cooker and while you are at it, the house is going to smell heavenly with the beautiful aroma of the spices. Ready-made Korma masala are easily available in the markets, nevertheless, in case of a rare unavailability of the ready-made korma masala, you can easily make your own using the following ingredients.
Ingredients for Korma Masala
2 teaspoon cumin powder
2 teaspoon fennel powder
4 coriander powder
1 teaspoon turmeric powder
2 teaspoon Chili powder
4 teaspoon garam masala
1 teaspoon crushed black pepper
Mix all the spices and store in an airtight container.
This Chicken Korma can be served with rice, bread or can even be eaten on its own with a side of salad. Right now I am eating a plate of this with a side of salad while listening to a Bollywood song. This is me and my Bollywood dreams coming alive.
Chicken Korma is believed to have originated from Mughlai cuisine and back then, this was often cooked for the Royal families. Now, you do not have to be a king to eat this, you just need to be the queen of your kitchenette. *winks*
- 1 kg chicken (I used mixed chicken parts)
- 1 large onion, sliced
- 2 onions, chopped or blended
- 1 tablespoon of finely grated fresh ginger
- 6 cloves of garlic, minced
- 4 tablespoon Korma masala (ready-made or home-made. Recipe in the blog post)
- 2 potatoes, quartered
- 2 tomatoes, cut into 6 wedges each
- 2 tablespoon plain yogurt (or cream)
- ¼ cup milk (OR coconut milk/almond milk)
- 3 tablespoon oil (or ghee)
- 2 heaped tablespoon ground almond (or cashew nuts)
- 2 green chilies, sliced
- 2 tablespoon coriander leaves, chopped
- 2 tablespoon mint, chopped
- 2 tablespoon curry leaves (optional)
- ½ lemon
- Salt and black pepper to taste
- Place the chicken pieces into a large bowl, add ¼ tsp of salt and the juice of half a lemon.
- Mix well and keep this aside
- Heat oil in a wok/pot.
- Add curry leaves and fry for 30 seconds. Add sliced onions and fry for another 2 minutes.
- Mix in chopped onion, ginger and garlic paste and fry for a further 1 minute.
- Add in Korma masala, green chili and fry till fragrant, for about 10 minutes.
- Add the chicken and continue to stir-fry for another 10-minutes.
- Mix the potatoes and tomatoes and enough water to cover just half of the chicken.
- Add salt and pepper to season.
- Cover the pot and let this cook. Do remember to give it a stir every 5 minutes.
- Once the chicken and potatoes are cooked, add the yogurt, milk and ground almonds.
- Reduce heat to low. Add the chopped mint and coriander and cook for another 2-3 minutes.
- Season with more salt if required.