Chicken Korma Curry |
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Korma The Korma has been around for centuries and as with many of the classic curries was perfected through a combination of Kashmir and Mogul adaptations. In its early days in India Korma was the dish of the courts and a chef had to display excellence in its preparation in order to cook for royalty. Its rich yellow sauce, coloured naturally with turmeric, distinguishes it from all other Indian dishes. The mild, mouth-watering flavour of the Korma, which complements lamb, chicken or shrimp / prawns can be further enhanced with the addition of sweet vegetables such as peas or sultanas. IngredientsServing size: Serves 4 2 tablespoons olive oil 6 chicken thigh fillets (850g) trimmed and cut into four 2 medium onions, finely chopped 1 clove of garlic, crushed 1- 2 tablespoons curry powder 1- 2 chillies, de-seeded if desired, chopped ¼ cup white vinegar 1 tablespoon brown sugar 2 cups chicken stock 2 medium potatoes, washed and cut into chunks ½ small sweet potato, peeled and cut into chunks 1 cup (250 mls) coconut cream or natural yoghurt 1 large vine ripened tomato, roughly diced ½ cup coriander, chopped steamed Basmati rice to serve |
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Method
Heat the oil in a large pan and cook the chicken
in batches until golden. Remove from the pan and set aside. Add the onion
and garlic and fry until soft.
Return the chicken to the pan and stir through the curry powder and chilli frying for 1 minute. Pour in the vinegar.  Add the brown sugar, chicken stock, potatoes and sweet potatoes. Bring to the boil, reduce the heat and simmer for 15- 20 minutes or until the chicken is cooked and the potatoes are tender. Stir in the coconut cream or yoghurt and the tomato. Reheat gently and serve toped with coriander and on a bed of steamed Basmati rice. |
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