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Maya Kitchenette

Chicken Korma Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 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
  • 1/4 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
  • 1/2 lemon
  • Salt and black pepper to taste

Method
 

  1. Place the chicken pieces into a large bowl, add 1/4 tsp of salt and the juice of half a lemon.
  2. Mix well and keep this aside
  3. Heat oil in a wok/pot.
  4. Add curry leaves and fry for 30 seconds. Add sliced onions and fry for another 2 minutes.
  5. Mix in chopped onion, ginger and garlic paste and fry for a further 1 minute.
  6. Add in Korma masala, green chili and fry till fragrant, for about 10 minutes.
  7. Add the chicken and continue to stir-fry for another 10-minutes.
  8. Mix the potatoes and tomatoes and enough water to cover just half of the chicken.
  9. Add salt and pepper to season.
  10. Cover the pot and let this cook. Do remember to give it a stir every 5 minutes.
  11. Once the chicken and potatoes are cooked, add the yogurt, milk and ground almonds.
  12. Reduce heat to low. Add the chopped mint and coriander and cook for another 2-3 minutes.
  13. Season with more salt if required.