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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

  1. 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.