I love Indian food. I grew up in Durban, a coastal town in South Africa with a large Indian population so curries and visiting spice markets were a large part of my upbringing.
Chicken Korma is a classic mild curry that even my toddler enjoys, it's simple to prepare and packed with fragrant spices and textures.
- 2 cloves garlic (peeled)
- 1 thumb-sized piece fresh root ginger (peeled)
- ½ teaspoon cayenne pepper
- 1 teaspoon garam masala
- ½ teaspoon sea salt
- 2 tablespoons groundnut oil
- 1 tablespoon tomato puree
- 2 fresh green chillies (deseeded)
- 3 tablespoons desiccated coconut
- 2 tablespoons ground almonds
- 1 small bunch fresh coriander
- 2 teaspoons cumin seeds (toasted)
- 1 teaspoon coriander seeds (toasted)
To make the paste add all the ingredients together and blend into a thick paste.
- 1 tbsp of vegetable oil
- 2 medium red onions (sliced finely)
- 4 tbsp korma paste (store bought or see above recipe to make your own)
- 1 cup of fresh cream
- 1 1/3 lbs / 800g skinless chicken breasts (diced)
- 2 cups of coconut milk
- 2 cups of basmati rice
- 1 stick of cinnamon
- 1 knob of butter
- handful of fresh coriander
- toasted almonds
Step 1: Place a medium sized pan on a medium-high heat, add the oil and sliced onions, cook for 5-8 minutes until golden, add the korma paste for another minute then add the cream, reduce the heat to a simmer and cook for 8-10 minutes.
Step 2: Meanwhile, add the rice to another pan with 4 cups of boiling water, add the cinnamon stick, cook per packet instructions, remove from the heat, drain the excess water, remove the cinnamon stick, add back to the warm pan with butter and season with salt. Place the lid on to keep warm.
Step 3: Add the coconut milk to the pan along with the diced chicken, cook for further 8-10 minutes.
Step 4: Plate up the rice, ladle on the korma and top with fresh coriander and toasted almonds.