Chicken Korma

What you need (for about 4 people):

  • about 100g chicken breast per Person
  • some vegetable oil
  • 1 rather big Onion
  • ¼ teaspoon Ginger&Garlic paste
  • 1 small teaspoon tomato paste
  • ¼ teaspoon chili powder
  • ½ teaspoon Haldi (Tumeric powder)
  • ½ teaspoon Jeera (Cumin powder)
  • 1 pinch Garam Masalla
  • Salt
  • 3-4 tablespoons ground almonds
  • 300/400 ml whipping cream

Optional (as topping):

  • crushed cashews
  • crusched almonds
  • candied fruits
  • raisins

What to do:

Cut your chicken breast in mouth sized pieces. Put them in a bowl and season them lightly with chili, tumeric, cumin and salt (not too much and by feeling, measurements in the ingredients list apply only for the sauce). Use some oil and mix the bowl until every piece is covered with the spice-oil. Take a pan and sear the meat until it’s pretty much done.

It’s important to cook the meat separately as the chicken will water pretty much which would worsen taste of the cream-sauce!

Next you chop up the onions as small as you can and brown them with some oil in a pan. When they turn lightly brown add the ginger-garlic paste and cook until the paste is mixed evenly with the onions. After that, you add the tomato paste as well as all the spices listed above and the ground almonds. Stir well, then add the whipping cream. Again, stir well and watch out that nothing burns at the bottom of your pan, you can reduce the heat now if it was pretty high before. The sauce should change it’s color from white to  yellow/brownish. Now add your chicken shortly and heat it up again.

After about 5 more minutes it’s ready to serve, but the more you let your Korma simmer, the more intense the spices will turn out and the better your chicken will taste, so if you have time on your hand, let it cook a little longer.

For serving, you place some rice and on top or aside it the Korma. As a topping of the Korma you add a little mixture of the fruits, raisins, almonds and cashews.


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