First of all, apologies if you have been waiting, (fat chance) I’ve been busy and haven’t had much time to write up the recipes that have been feeding me for the last week or so. I need to find a few hours to sit down and catch up with myself. Do stay with me, there’s some yummy stuff coming. But for now, it’s time for another curry.
I’d been reading about curry, more specifically, the ever popular korma and the spice blend used to make it, garam masala. As I have mentioned before, I am rarely inclined to go to the bother of mixing my own spices for curries but I had all the bits and pieces necessary and some time on my hands, so I decided to make my own Garam Masala spice mix and therefore my own Korma. It really isn’t that complicated and the result was excellent, well worth the little bit of extra effort. Plus you can keep the spice mix in a jar ready for your next curry. Or you can just buy a ready made garam masala blend!
This made enough for dinner and the following day’s lunch for me, scale up to feed more people.
Sorta Chicken Korma
Ingredients
Garam Masala
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cardamom
- 1 1/2 teaspoons freshly ground black pepper
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
Korma
- 2 tbsp vegetable oil
- 1 large chicken breast diced
- 1 small onion finely chopped
- 1 clove of garlic minced
- A thumb sized piece of ginger peeled and grated
- 1 tbsp garam masala
- 70 mls creme fraiche or natural yoghurt
- 1 tsp turmeric
- 1/2 tsp chilli powder
- 2 tbsp ground almonds
- 2 tsp brown sugar
- Salt and Pepper
- Some chopped spring onions or Coriander (if you like that kind of thing) to garnish
Instructions
-
Gently fry the onions, ginger and garlic until softened and lightly browned, add the chicken, turn up the heat a little and fry until it colours. Add the chilli, turmeric and the garam masala and fry for a minute or two to let them release their flavour.
Stir in the creme fraiche or yoghurt and simmer for a few minutes. If the sauce seems too thick, add some water to loosen it up a bit. Depending on the size of your chunks of chicken, after five to ten minutes it should be cooked through. In go the ground almonds, sugar, salt and pepper, simmer until the sugar is melted and taste it to see if you are happy. You should be but you can adjust it to suit your taste. More almonds, more creme fraiche, more salt.
Sprinkle with finely sliced spring onion and serve with rice or Naan or whatever you like. Much better than the supermarket ready meals.