Chicken Korma (Chicken in Yoghurt Curry)

A traditional mild Mughlai dish made of yoghurt and coconut to give a nice silky rich creamy sauce.

Chicken Korma (Chicken in Yoghurt Curry)

Ingredients:

3 lb Chicken Breast, skinned and washed

1 knob Fresh Ginger, finely grated

150 grams Plain Yogurt

1 medium Onion, coarsely chopped

2 Dried Red Chillies, chopped

4 Garlic Cloves, minced

6 tbsp Ghee

400 g Onion, finely sliced

1/4 tsp Ground Black Pepper

1 tsp Garam Masala

1 tbsp Ground Coriander

1 tsp Ground Turmeric

225 ml Warm Water

75 g Coconut Milk

1/2 tsp Salt

75 grams Coconut Cream

2 tbsp Almonds, ground or flaked

2 tbsp Coriander Leaf, chopped

2 tbsp Lemon Juice

Instructions:

Cut chicken breasts into 1.5" chunks. Mix the chicken with the ginger and yogurt and cover and leave to marinade for 3 hours in the fridge.

In a food processor, put-in the chopped onion, red chillies and garlic, and process to a smooth paste. (If the mix is too dry add a little water.)
In a wok, heat 4 tbsps of the ghee over medium heat, and fry the sliced onions until translucent and golden-brown.
Remove the onion, and transfer to a bowl. Set aside.

Leave any remaining oil in the wok.
Add-in the remaining 2 tbsp ghee into the wok over medium heat.
When hot, add the coriander, garam masala and turmeric stirring constantly for about a minute. (Take pan off the heat if the oil is too hot.)

Adjust the heat to medium and add-in the chicken along with the marinade.
Stir fry for about 10 minutes. Then, add-in the processed spices paste, and continue stir-frying for about 8 minutes.

Pour-in the water and coconut cream into the wok.
Bring to a boil; continue stirring until the coconut cream is dissolved.
Add-in the fried onions and salt.

Reduce heat to low, cover the pan and allow to simmer about 30 minutes, or until the chicken is tender.
Turn off heat. Sprinkle with ground or flaked almonds, chopped coriander leaves, and lemon juice. Mix well.

Serve and enjoy!!!

Note:
Best served with Pilau or Basmati Rice, and Onion Bhaji.