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Korma Curry

Serves 8

45 minutes to prepare and cook

Ingredients

9 Tablespoons of Oil

1kg Chicken Drums

½ kg Potatoes skin on

1 small tub natural yoghurt

1 1/2 Tablespoons ginger paste

1 1/2 Tablespoons garlic paste

1 ½ onions sliced

1 teaspoon Tumeric

2 teaspoons Paprika

½ teaspoon Chilli powder

1 teaspoon Salt

6 Bay Leaves

6 Cloves

4 Cardamon Pods

1 Long Cinnamon Stick, break into 3 pieces

Method

  1. Quarter potatoes with skin on and steam in a double boiler pan until semi-cooked.
  2. Using a pressure cooker or your microwave, steam off your chicken drums until they are ¾ cooked.

Cooking

  1. Slice your peeled onions and lightly fry with the garlic and ginger pastes. Keep on a low heat then add in the other spices, stir well, make sure the spices don’t stick to the pan while you are frying. Add a little water to loosen things up. Keep at simmer level of heat. Give it 5 minutes to cook out your spices.
  2. Add your pre-steamed chicken and coat in the sauce. Add ½ cup to a cup of water. Stir through and put the lid on the pan for 5-6 minutes until the chicken has picked up the marsala flavours and heated through.
  3. Reduce the heat and take the lid off. Stir in the yoghurt. Then add the potatoes, simmer for 5 minutes. Taste. Season if it needs it with some salt.
  4. Serve with Paratha Bread or Rice.

 

*Optional- Shallow fry your quartered potatoes instead of steaming. Drain them and put them into the Korma. This adds more flavour and colour, but has more fat content.

 

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