CHICKEN KORMA
This is a rich, coconutty, velvety korma which really tastes like the real thing. It won't have the artificial 'neon' yellow that Indian takeaways do, but it'll taste all the better for it.
Provided by rhogarth
Categories Asian
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 18
Steps:
- Put all the spices in a dry frying pan over a low heat, and roast them for 30 seconds to bring out the oils. Tip them into a pestle and mortar and crush. Add the turmeric and chilli powder.
- Gently fry the onions, garlic and ginger in oil until soft. Chop the chicken breasts into cubes, or however you like it. Add to the frying pan, turn up the heat and tip in the crushed spices and garam massala. Season with salt and pepper.
- Add coconut milk, lime juice and cream. Simmer Gently for about half an hour.
- Serve with fresh coriander and rice.
Nutrition Facts : Calories 992.6, Fat 78.2, SaturatedFat 53, Cholesterol 197.6, Sodium 230.7, Carbohydrate 40.7, Fiber 8.1, Sugar 19.9, Protein 39.6
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Cebolenkosi Luthuli
[email protected]This is my go-to recipe for chicken korma. It's always a crowd-pleaser.
Ntuthuko Mfundisi
[email protected]I've never made chicken korma before, but this recipe made it easy. It was delicious and my family loved it.
Bm Raju
[email protected]This recipe is way too complicated. I ended up just throwing everything in a slow cooker and hoping for the best.
Mamata Ale
[email protected]I'm not sure what I did wrong, but my chicken korma turned out really bland. I think I might have forgotten to add the garam masala.
Maged Elzaki
[email protected]This recipe is a great way to use up leftover chicken. I had some roasted chicken in the fridge, and it worked perfectly in this dish.
Sandra Aranda
[email protected]I followed the recipe exactly, but my chicken korma turned out a little too spicy. Next time, I'll use less cayenne pepper.
Asif Ale
[email protected]I'm not a huge fan of coconut milk, but I thought it worked really well in this recipe.
Angelina Leyva
[email protected]This recipe is a little time-consuming, but it's worth it. The end result is a delicious and authentic chicken korma.
Sayil Khan
[email protected]I made this recipe for a dinner party last night, and everyone raved about it. They said it was the best chicken korma they had ever had.
Mfawad Afridi
[email protected]The only thing I would change about this recipe is to add more vegetables. I think some peas or carrots would be a nice addition.
The BloodGod
[email protected]I love the combination of spices in this recipe. It's the perfect balance of sweet, savory, and spicy.
Zubair Vyfers
[email protected]I've been making this chicken korma for years, and it's always a hit with my family and friends.
Uyanna Similien
[email protected]This chicken korma recipe is a keeper! The chicken was tender and juicy, and the sauce was creamy and flavorful. I followed the recipe exactly, and it turned out perfectly.