Serve the korma on top of the rice, and I always use loads of fresh coriander, yoghurt and mango chutney to finish. I always find it better to use a warm bowl, and the food will stay hot for longer. Curry can always take quite a while to eat!
Recipe Day! I am really annoyed with myself because I have actually only made this once, and usually try out recipes a few times before sharing them via the blog for obvious reasons. However, I didn’t really want to miss a recipe this week as I’m trying to make sure they are done regularly on the blog. As much as I love outfit posts and general beauty, I think recipes are my favourite things to share as they are completely my own creation and it is cooking is definitely my favourite hobby. So this week I am sharing a Chicken Korma recipe. Basically, I have never made a curry before, so I thought I would start with something that looked quite easy, and I have to say I have never made anything like this before. I was expecting to be cooking for hours, but it literally took about 20-30 minutes. Me being me wondered off from the recipe, but the results were perfect. The only thing that didn’t go right when I ate it was that I forgot to taste the rice before serving, and it was underdone 🙁 this made me very very sad.
Ingredients (serves 2):
4 chicken breasts diced // 1 onion finely chopped // 2 garlic cloves finely chopped // 2 tbsp natural yoghurt // 4 whole cloves crushed // 4 cardamon pods // 4cm fresh ginger peeled and grated // handful fresh coriander finely chopped // 2tsp ground cumin // 1/2 tsp turmeric // 75g flaked almonds // 1/2 tsp hot chilli powder // 2 bay leaves // small pinch saffron // 200ml double cream // 100 desiccated coconut
To serve: preferred rice // mango chutney // natural yoghurt
Start by marinating the chicken. In a medium sized bowl, speed out the chicken and mix in the natural yoghurt. Cover and leave for about 2-3 hours.
In a large pan, heat some oil and a knob of butter. Once sizzling, add the onion and garlic. Keep stirring until golden. Add the chicken and brown for about 10 minutes. Then add the spices – ground cumin, half the fresh coriander, turmeric, saffron, hot chilli powder, bay leaves and fresh ginger. Let this all cook for a further 10-15 minutes on a low heat. At this point I would start cooking the rice.
Then, add about 3 tbsp water. Stir, add the flaked almonds and coconut, followed by the cream. Stir and cover to let it cook for about 5-10 minutes on the low heat.
I hope you enjoy!
– have a good day –