Korma is a dish that we are all extremely familiar with and like many curries there are many different recipes and ideas out there pertaining to it. The main basis of the dish consists of meat or vegetables cooked in a sauce with yoghurt, cream, nuts, and spices. It is also commonplace to find a korma with coconut added. The ingredient of coconut in its many forms is used predominately in the southern regions in India in the five southern states but particularly in Kerala cuisine. Coconuts grow in abundance in the South West Indian state of Kerala and consequently coconut milk, cream, and grated coconut are used extensively for flavour and thickening. While this recipe is not exactly authentically Keralan it takes those elements, including the use of spicing and brings a curry that is very mild, simply spiced and yet luxuriously decadent. I designed and altered this recipe when cooking for my sister who requested a creamy curry but who’s not a chilli fan. However feel free to up the chilli powder content or add some chopped fresh green chilli, adding it along with the ginger and garlic at that stage of the recipe. As always I encourage you to give this simple recipe a go and experiment with its core ingredients by replacing the chicken with lamb, or perhaps trying a curry with potatoes and chickpeas. If you’re very conscious of the fats replace the cream with yoghurt or omit the creamed coconut. Or just eat it as it is, it tastes better and you’ll be fine.
Creamy Chicken Korma (Serves 2-4)
1 – 2 tbsp vegetable oil
2 medium onions, chopped
3 garlic cloves, finely chopped
1 thumb sized piece of ginger, peeled and finely grated
¼ tsp chilli powder
1 tsp mild curry powder
2 tsp ground turmeric
2 tsp ground cumin
1 tsp ground coriander
2 free range chicken breasts, sliced into 1 inch pieces
50g/ 1 sachet creamed coconut
1 x 400g tin tomatoes or 400g passata
1 x 400ml tin of coconut milk (low fat or “light/mild” coconut milk is fine)
1 x Knorr chicken stockpot
2 tsp sugar
4 – 5 tbsp double cream
50g ground almonds
Basmati Rice, chopped fresh coriander, and toasted flaked almonds (optional)
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