Chicken Korma

Prep

15 Minutes

Cook

40 Minutes

2 Servings

Video

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Introduction

Korma or Pasanda originated from the kitchens of Nawabs of Oudh in the city of Luckhnow in Northern Plains of India. Both dishes are considered a royal cuisine due to the rich ingredients used. These dishes consist of cashew nuts, almonds, saffron and is delicately flavoured with the Relish Spice Mix, making it rich and tasty without being hot in chili.

Steps

Step 1 - Prepare Ingredients
Step 2 - Make Base Paste
Step 3 - Cook Curry

Method

Base Curry Paste

1. Heat a wide pan on medium high, add vegetable oil

2. When oil is hot, add bay leaf, onions and salt

3. Fry until onions go transparent, without going brown (approx. 5 minutes)

4. Add ginger, garlic and fry for 1 minute

5. Add cashew nuts along with the water and cook on high heat for 10 minutes

6. Cool the mixture down, remove bay leaf, then blend in to fine smooth paste

Korma curry

1. Heat a cooking pot on medium high, add oil

2. When oil is hot, add cinnamon, cardamom and bay leaf

3. Add onions fry until they turn light golden brown, then add salt

4. On high heat, add chicken, cook until chicken releases water, stirring occasionally (approx. 5 minutes)

5. Add relish spice mix cook for 1 minute

6. Add hot water, cook on low heat for 5 minutes

7. Add base paste and simmer for 5 minutes

8. Add cream and simmer for 3 minutes

(recommended - serve with pilaf)

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Ingredients

Base Curry Paste

12 Cashew Nuts

(soaked in warm water for 20 minutes)

3 tbsp Vegetable Oil

4 Medium Onions Chopped (fine)

1 tsp Ginger Paste or 1" - 1 ½ " Fresh Ginger Chopped (fine)

1 tsp Garlic Paste or 1 - 2 Fresh Garlic Cloves (crushed)

½ tsp Salt

Korma curry

2 tbsp Ghee or Vegetable Oil

400g Chicken Breast

1 Medium Onions Chopped (fine)

1 Cinnamon Stick

1 Bay Leaf

2 Green Cardamom Pods

1 tsp Salt

1 ½ tsp (heaped) Relish Korma Spice Mix

30g Butter

½ tsp Sugar (optional)

150ml Single Cream

150ml Hot Water