I’m particularly proud of this one. I was forced to come up with my own recipe after my favourite restaurant took this off their menu. This recipe smashes a couple of myths about korma’s – the ‘facts’ that they are both mild and creamy. This is just not the case! Korma’s should be aromatic, rich and generally contain nuts. This recipe uses pistachios. For a hotter dish, cut the fresh chillies in half. For a milder dish, reduce the amount of chilli powder.
Cooking Time – approx 60 minutes
- 4 tbsp Oil
- 2 Medium Onions, finely chopped
- 8 cloves Garlic, crushed
- 1″ Ginger root, finely chopped
- 4 medium Chicken breasts, diced
- ¾ tsp Turmeric powder
- 2-3 Red Chillies, whole
- 1 tsp Salt
- 1 ½ tsp Red Chilli powder
- 4 tbsp Greek Yoghurt
- 2 medium Tomatoes, diced
- 4 Green Cardamom pods, ground
- ½ stick of cinnamon, ground
- 1 tsp Coriander Seeds, ground
- 1 tsp Cumin Seeds, ground
- ½ tsp Black Peppercorns, ground
- 1 tsp Garam Masala
- 4 Bay Leaves
- 1 tsp Dried Fenugreek Leaves
- 100 ml Pistachio Nuts, ground
- 4 tsp Kewra water
- 2 tbsp Fresh Coriander Leaves, chopped
- Sweat off the onions in the oil until soft and lightly browning, then add the garlic and ginger and cook for 2 minutes.
- Str in the chicken, fresh chillis, turmeric, salt and chilli powder and fry hard for a few minutes to seal the chicken, then reduce the heat.
- Stir in the yoghurt and tomatoes, cook for a couple of minutes before adding the coriander, cumin, black pepper, cardomon, garam masala, cinnamon, bay and fenugreek. Cook gently for 15 minutes
- Stir in the ground pistachio nuts and add a little water if necessary to provide the sace with a good consistency. Cover and simmer for 5-10 minutes until chicken is cooked.
- Stir in Kewra and coriander leaves and serve.