Quick Chicken Korma
19 ingredients
10 steps
Ingredients
- Ingredients
- 4 cm piece fresh ginger, peeled and coarsely chopped
- 5-6 garlic cloves, peeled and coarsely chopped
- 6 tbsp vegetable oil
- 3 bay leaves
- 5 cm cinnamon stick
- 8 cardamom pods, crushed in a pestle and mortar
- 4 cloves
- 1/4 tsp black cumin seeds (or regular cumin seeds)
- 130g/41/2oz onions, peeled and finely chopped
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 3 tinned plum tomatoes, chopped
- 1.5 kg/3lb 5oz chicken pieces, skinned and cut into serving portions
- 1/4 - 1 tsp chilli powder
- 1/4 tsp salt
- 3 tbsp single cream
- 250ml/8 3/4fl oz water
- P
Directions
-
1reparation method
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2Put the ginger, garlic and 3 tbsp water in the container of an electric blender. Blend until you have a smooth paste.
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3Put the oil in a wide frying pan or saute pan and set over high heat.
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4When very hot, put in the bay leaves, cinnamon, cardamom pods, cloves and cumin seeds. Stir once or twice and put in the onions.
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5Stir and fry for about three minutes or until the onions turn brownish.
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6Put in the paste from the blender, and the ground coriander and ground cumin and fry for a minute.
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7Put in the chopped tomatoes and fry for another minute.
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8Add in the chicken, chilli powder, salt and 250ml/8 3/4fl oz water.
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9Bring to a boil. Cover, turn the heat to medium and cook for 15 minutes, turning the chicken pieces over now and then.
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10Remove the cover, add the cream and cook on high heat for another 7-8 minutes or until the sauce has thickened. Stir gently as you do this.
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