Kevin's Quick Korma
"Good recipe if time is a problem."
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
2-3
ingredients
- 1 kg diced chicken breast
- 1 large onion, peeled and chopped
- 3 tablespoons plain yogurt
- 50 g butter
- 2 cloves garlic
- 1 teaspoon turmeric
- 1⁄2 teaspoon chili powder
- 1 teaspoon garam masala
- 2 tablespoons ground almonds
- 1 teaspoon salt
- 1 tablespoon sweet mango chutney
directions
- Put chicken in ovenproof dish and leave to one side.
- Gently fry onion in the butter until softened.
- Put onion and remaining ingredients in a food processor and process to a smooth sauce, adding a little water if necessary to give a consistency of thick cream.
- Pour sauce over chicken, cover then cook in oven at 200c for 15 mins until chicken is tender.
- Garnish with fresh coriander then serve with boiled rice and warm Indian breads.
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Reviews
-
Thanks for another great recipe Kevin! We had this for dinner tonight. I used boned, skinless chicken thighs (personal preference) and I found with rice, and Mini's Kachoomar Must Must Salad, the 800g of fillets I bought were more than enough for 4 hearty serves. I cooked the dish for 30 minutes, took it out, and found the chicken in the centre still quite underdone. I would recommend stirring the dish (as I did) and cooking it for about 10 more minutes (40 in total). Still, an easy, extremely tasty dish that even our non-curry eater tried and gave the thumbs-up! -
Made this last weekend and enjoyed it very much. I made chickpea korma instead of chicken, and used half n' half instead of yogurt (just because I didn't want to buy a whole tub of yogurt for one dish). Turned out wonderfully. I'm planning to make it again this weekend as a mixed vegetable korma. -
This recipe is easy to prepare and has is a great tasty dish. Like JanS I used skinless chicken thighs. I think that chicken thighs don't dry out as much as breast and thighs impart more flavour. I certainly will be using the recipe again. Thank you.
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Lots of good flavours, subtle but very tasty. Thanks.
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the recipe is good... but dont mess up like me ... NOTE of caution the temperature is in Celsius not Fahrenheit... 200 C = 392 F
RECIPE SUBMITTED BY
Kevin Bradley
United States
I am not Asian but, because I have an obsession for Asian food, some of my friends call me Gupta and joke that I will wake up one morning with a red spot on my forehead.
The trouble is that I have come to the conclusion that curry, as most people call Asian food, is not merely something that you eat after a night on the beer, but an art form. The dish is the canvas and the spices are the colours.
You may think I'm crackers but, after experimenting with traditional Indian ingredients, visiting many so called "Indian" restaurants and reading book after book on the subject, I am convinced I have cracked the secret of real home cooked Asian food.
I am not knocking the Balti houses and Tandooris of Britain, indeed I have many favourites - the Karachi in Bradford, The Plaza on Ladypool Road in Birmingham and Sachin's in Newcastle to name but three - but the food they serve, out of necessity, is heavily Anglicised. They tend to have a stock sauce to which they add a few ingredients to convert the dish to a Korma, or Madras or Vindaloo. And of course it is highly macho in Britain to eat curry with a hundred chopped green chillies tossed into it after sinking twelve pints of lager. In my opinion, too much fire in a curry hides the subtle flavours of the dish. But then that is only my opinion. If you like fire - go for it. After all, Van Gough's work and that of Picasso are both art but no-one can argue that one is better than the other.
After cooking curries for many years I have developed the recipes posted here using traditional methods and ingredients that are available in most supermarkets and I think they are as about authentic as possible. However, if it is beer food you want, you will be disappointed. Feel free to add new ingredients or change the quantities of those in the lists - it is your painting and I don't expect it to be identical to mine.
