How To Make Chicken Korma

Chicken Korma is a very popular dish, particularly in Britain, and favoured by those who prefer a milder a tasting curry. We teamed up with Shahena Ali, of the Maharaji restaurant in Benfleet, Essex, to show you how to cook it.

Serves:

4

You Will Need:

• 1 ½ kg Chicken Breasts
• 1 tbsp Ginger and Garlic Paste
• 150 g Plain Yoghurt
• 3 dried red chillies
• 2 medium Onions , Finely Chopped
• Cooking Oil
• 1 tbsp Ground Coriander
• pinch ground black pepper
• 1 tsp turmeric
• 1 tsp garam masala
• 75 g creamed coconut or coconut milk
• pinch salt , to taste
• 2 tbsp ground almonds
• coriander leaves , to garnish
• 1 Bowl
• 1 Saucepan with a lid
• 1 wooden or metal spoon

Step 1:

Marinade the Chicken

Cut the chicken breasts into 2 inch sized pieces.
In a bowl, mix the chicken with the ginger, garlic, yogurt, salt and spices. Cover and marinade for 3-4 hours or in the fridge overnight.

Step 2:

Fry the onions and chilli

In a saucepan, heat some oil. Add the onion and chillis and fry for 5 minutes

Step 3:

Add chicken

Reduce the heat, add the chicken and the marinade. Save some marinade to add later. Stir for 5 minutes

Add remaining marinade, cover and cook for 20 minutes.

Step 4:

Add coconut milk and almonds

Add the coconut milk and the almonds and simmer for another 10 to 15 minutes

Step 5:

Add more yoghurt and simmer

Add some more yoghurt, cover and leave to simmer for another 10 minutes.