Korma
Here’s a simple recipe to make Korma at home:
For the Marinade:
• 500g chicken (boneless, cut into chunks)
• 100g of plain yoghurt
• 1st half of the Korma spice sachet
• Salt (to taste)
For the Korma:
• 3 tablespoons vegetable oil
• 4 garlic cloves (crushed)
• 10g of fresh ginger (grated)
• 2 large onions (thinly sliced)
• 2nd half of the Korma spice sachet
• 400g/1 tin of chopped tomatoes
• 100ml coconut milk & 100ml double cream
• Fresh coriander (for garnish)
• 40g of cashews
Instructions:
1. Marinate the Chicken:
• In a bowl, combine yoghurt, the 1st half of the Korma spice sachet, and salt.
• Add the chicken pieces and coat well. Cover and marinate for at least 1 hour (or overnight for best flavour).
2. Prepare the Onions:
• In a large pan or pot, heat the oil over medium heat.
• Add the sliced onions and sauté until they turn golden brown. This may take around 10-15 minutes; stir occasionally to ensure even cooking.
• Add the garlic and ginger half way through browning the oinions.
3. Add Spices:
• Add the 2nd half of the Korma spice sachet to the onions. Sauté for a minute until fragrant.
• Stir in the chopped tomatoes and cashews, and continue cooking for an additional 5-7 minutes, allowing the mixture to simmer.
• Next, transfer the sauce to a mixing bowl and blend until smooth.
• Once blended, leave the sauce in the mixing bowl.
4. Cook the Chicken:
• Add the marinated chicken to the pan. Cook for about 10-15 minutes, stirring occasionally, until the chicken is slightly browned.
• Next, add the sauce from the mixing bowl into the pot with the cooked chicken.
5. Finish the Korma:
• Reduce the heat and stir in the coconut milk and double cream. Let it simmer for about 10 minutes, allowing the flavours to meld.
• Adjust salt as needed.
6. Serve:
• Garnish with fresh coriander. Serve hot with rice or naan bread.
Enjoy your Korma, made by you, at home, from scratch!
Cooking advice:
• Make sure that all of the cashews are blended consistently for a smooth sauce.
• For an added layer to this iconic meal, make sure you have a fruit-flavoured lassi in the fridge cooling for later.