Having shaken off the reputation of being the “beginner’s curry”, the mild Korma is gaining in popularity again. And it’s no surprise that chicken is the preferred choice for this delicious dish. This recipe avoids the sickly sweetness and coconut dished up by some restaurants and mixes onions, yoghurt and cream to create a creamy smoothness.
What you need… • 1.5 onions • 3 Tablespoons ghee • 4 Tablespoons milk • pinch turmeric • 800g chicken, cut into bite-sized pieces • 1 Tablespoon garlic paste • 1 Tablespoon garam masala • 100g yoghurt • 150ml double cream • 0.5 teaspoon salt • 1 Tablespoon almond flakes • few coriander leaves, for garnish
How to make it… 1. Chop the onions and blanch them in boiling water for 3 minutes. This removes the bitterness. Purée the onions in a blender. 2. Heat 1 Tablespoon ghee in a pan to a low-medium heat. Add the milk and turmeric and once warm add the chicken to colour it. This should take 1-2 minutes. 3. Turn the heat to medium-high and add the rest of the ghee. When hot add the onions and cook on a medium heat for 5 minutes. 4. Add the garlic and cook for 1 minute. 5. Add the garam masala, yoghurt, cream and salt, and cook until the chicken is cooked. You can add a little water to get the consistency you prefer. 6. While it is cooking turn the grill to a high heat and roast the almonds. This takes less than a minute so be careful not to burn them. 7. Serve, garnished with the roasted almonds and coriander leaves.