It’s National Curry Week so what better way to celebrate than share my recipe for one of the most loved curries there is? Chicken Korma has a nice deep spicy flavour, but because of the yoghurt tends to be nice and mild which is probably why it’s so popular – you could of course add more chilli!
This is adapted from the excellent Floyd’s Great Curries recipe book. This is one of my favourite curry recipe books – review here -, and I really recommend buying it. I’ve also been reliably informed Floyd’s India is equally as good.
- 60g ghee, or clarified butter
- 2 large shallots, sliced
- 500g of chicken breasts, cut into bite sized pieces
- ½ teaspoon chilli powder
- 1 tsp coriander seeds
- 1 tbsp cinnamon powder
- 1 tsp ground ginger
- 6 black peppercorns
- 6 cardamom pods
- 2 garlic cloves, roughly chopped
- 400ml natural yoghurt
- 2 bay leaves
- 300ml chicken stock (one stock cube will make enough)
- ½ juice of lemon
Place a large frying pan on a medium heat. Add the ghee or butter and fry the shallots until golden brown. Remove with a slotted spoon and set aside. Brown off the chicken pieces in the remaining ghee, before removing and setting aside with the shallots.
Add all the spices to the pan and fry for 2-3 minutes. Add a little more ghee if there’s not much left.
Return the shallots and chicken to the pan. Add the yoghurt, bay leaves and chicken stock and give everything a good stir. Bring to the boil. Cover, reduce the heat and gently simmer for an hour.
After an hour remove the lid and turn up the heat a little. Allow to reduce to a nice thick sauce. You can normally do this in the time it takes to cook your rice, so 10-25 minutes, dependong on what rice you like!
Add the lemon juice, stir and serve with rice.
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