How to cook… Chicken Korma

Recipes

Serves 4 as a main dish

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.

CHEF’S TIP
Because this dish is so mild it is nice with the sharp, tanginess of some lime pickle or mixed pickle.
Chicken Korma is the favourite for curry fans who don’t like it hot.

If you like this you should try our
Prawn MadrasPrawn RoganPrawn VindalooPrawn DopiazaMughlai Malai KoftaMedium Chicken CurryChicken MadrasChicken VindalooChicken BhoonaButter ChickenChicken Dopiaza

I went for a curry the other night but it went badly wrong when my nan was taken ill and slipped into a Korma.

How to cook… Chicken Korma

Recipes

Serves 4 as a main dish

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.

CHEF’S TIP
Because this dish is so mild it is nice with the sharp, tanginess of some lime pickle or mixed pickle.
Chicken Korma is the favourite for curry fans who don’t like it hot.

If you like this you should try our
Prawn MadrasPrawn RoganPrawn VindalooPrawn DopiazaMughlai Malai KoftaMedium Chicken CurryChicken MadrasChicken VindalooChicken BhoonaButter ChickenChicken Dopiaza

I went for a curry the other night but it went badly wrong when my nan was taken ill and slipped into a Korma.

Curry: an 11-year’s old view

2. Reviews (Other UK)

Anglo Asian Tandoori, Stoke Newington N16
(by Young Curry Fan) 

A long-standing favourite on Church Street in Stoke Newington is the Anglo Asian that still has the same layout that it had when I was born (I am 11!)

A few days ago, I had an amazing curry with my mum and my sister.

I had a load of Sag Paneer with my mum while my sister was stuffing her face with Chicken Korma, because she was ‘afraid’ we would eat it all, but instead when I went to get some it had magically ‘disappeared’ into thin air!

So, instead of Korma I had some Tikka Masala with a peshwari naan and some coconut rice which I managed to get hold of before my sister did. It was very tasty and I enjoyed it a lot.

For dessert my sister had an ice cream in a little penguin pot. I had more of a sophisticated dessert as I chose some pistachio ice cream. My mum chose to avoid the ice cream and have a glass of wine instead!

The waiters were very nice, they told us where the toilets were when we arrived and the service was very good.

Anglo Asian Tandoori, 60-62 Stoke Newington Church Street, London, N16 0NB. Tel: 020 7254 9298.

Anglo Asian snapshot
Overall ① ② ③ ④

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