Despite the fact that korma originated in north India, it remains a popular dish in Pakistan. Coconut milk, cream, and mild spices are used to make this curry, which has a delicious scent. For texture, cashews and almonds are occasionally used. The meat is usually cooked first before being blended into the creamy sauce.
Ingredients
- 4 chicken breasts, diced
- 4 garlic cloves, crushed
- 2 cm ginger, chopped
- 6 tbsp yogurt
- 1 onion, finely chopped
- 2 tbsp ground coconut
- 3 tbsp ground almonds
- 1 tbsp flaked almonds, toasted (optional)
- Rapeseed oil
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 2 bay leaves
- 1 tsp coriander powder
- 4 cardamom pods
- 2 cloves
- 1 cm cinnamon stick
- ½ tbsp tomato purée
- 1 tsp red chili powder
- Salt, to taste
- 1 tsp garam masala
How To Make It
- Put ginger, garlic, ground almonds and six tablespoons of water into a blender to make a smooth paste.
- Add oil in a pan add the bay leaves, cardamom pods, cloves and cinnamon stick when it is very hot.
- Stir in the onions for 10 seconds and cook until browned.
- Reduce the heat and add the spice paste, along with the cumin, coriander and red chili powder. Stir for three minutes, then add the purée and stir for another minute.
- Add the chicken, salt, yogurt, garam masala, ground coconut and 150ml of water.
- Turn the heat to low and gently simmer for 25 minutes until the chicken is cooked through.
- Remove the cinnamon sticks and bay leaves.
- Garnish it with flaked almonds and serve on a bed of basmati rice or with naan. Enjoy
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