Creamy chicken korma with almonds
Curries like this get better with time, so feel free to make it today to eat tomorrow - rich, creamy and bursting with vivid spices
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
35
MINUTES
Ingredients
5-6 garlic cloves, peeled and coarsely chopped
1 inch piece of fresh ginger, peeled and chopped
50g blanched, slivered almonds
5 tbsp olive or canola oil
2 bay leaves
8 cardamom pods
4 garlic cloves
1 cinnamon stick
1 medium onion, peeled and finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
ÂĽ tsp cayenne pepper
1 tbsp tomato purée
1.5 kg chicken pieces, skinned and cut into serving portions
1ÂĽ tsp salt
3 tbsp single cream
½ tbsp garam masala
Method
Put the garlic, ginger, almonds and 6 tablespoons water into an electric blender and blend until you have a smooth paste.
Put the oil in a wide pan set over medium-high heat. When very hot, put in the bay leaves, cardamom pods, cloves and cinnamon. Stir for 10 seconds.
Put in the onion. Stir and fry until the onion pieces turn brown. Turn the heat to medium and add the paste from the blender as well as the cumin, coriander and cayenne. Stir and fry for 3-4 minutes.
Add the tomato purée and stir for a minute.
Add the chicken pieces, salt, cream, garam masala and 150ml water. Cover and bring to a simmer. Turn heat to low and simmer gently for 25 minutes.
This recipe is from Madhur Jaffrey's Indian Cooking, published by BBC Books
