About Korma Curry
A North Indian curry introduced by the Mughuls. When the Mughuls moved to Lucknow in the 1700's, tradition Mughali cuisine fused with the creamy sauces so often used by the locals to leave us with the Korma we know today.
Prepared with cream, yoghurt, fruit and nuts producing a sweet creamy flavour with a subtle hint of spices. Not as hot as a Vindaloo, this is a soft, easy eating curry that goes well with a glass of Sauvignon Blanc.
|Best Korma Curry Recipe
1 larger onion
3 tablespoons tomato paste
400g chicken breast
1/2 cm grated ginger
2 fresh bay leaves
1/2 teaspoon ground curcuma
1/2 teaspoon ground coriander
ground chili (amount really depends on your daringness)
3 cardamom seed pods
1/2 teaspoon or less of ground fennel
2 cinnamon sticks
2 tablespoons Korma Curry paste
1 tablespoon Madras Curry paste
250 ml coconut milk
Basmati rice, butter, salt
a few leaves of fresh coriander
- 1.Chop the onion, garlic and press the cardamom pods. You can also use the seeds if you wish. Cut the chicken into small cubes, Marinate in a little vegetable oil and a table spoon of Madras Curry paste.
- 2.Heat the pan and saute' onions. Add tomato paste, Korma curry paste and chopped garlic. Grate ginger root (discard the fibre). Then add the spices except the coriander. Stir and move onions and spices to the side of the pan. Add a little butter and saute' chicken for a minute. Total cooking time to this point is about 7 minutes.
- 3.Then add coconut milk and about half as much water again as the milk. Stir and let simmer until done. Touch and taste occasionally - the longer you let the spices simmer, the richer the taste. Cook your rice to your liking (a little hint, when the water has reached the rice level whilst cooking, before you cover the rice add a table spoon of butter, then cover)
- 4.Serve and decorate with fresh coriander. (Image above uses mint and almonds in place of coriander)
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