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After 20 years of trying (and I'm only 32!!) I have finally come up with a really successful chicken korma recipe. This is a cross between a few recipes I've used over the yearswith other tweaks here and there. This is the closest to my favourite curry house's version I've ever made. Let me know what you think.
I think that using ghee (as opposed to veg. oil) is important, as is pureeing the onion.
1.kg Chicken breast or mini breast fillets
1 heaped tablespoon of finely grated fresh ginger
3 cloves of garlic, minced
150g thick (plain) yogurt
1 dried red chilli
2 finely chopped onions
1 tbsp ghee or veg. oil
1 tbsp ground coriander
Pinch of ground black pepper
1 tsp turmeric
1 tsp garam masala
water
75g creamed coconut
salt, to taste
2 heaped tbsps ground almonds
finely chopped Coriander Leaves, to garnish
juice of 1/2 lemon
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1st Keep
 webgem
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Comments
A bit bland. Will add more spice next time.