I’ve never made a korma at home before as it’s never been my cup of tea when ordering out. However it’s just as delicious as any other curry, if made well. The good thing about it is, it requires little preparation so can be made and left to simmer within fifteen minutes, and within an hour you will have a beautiful korma!
Ingredients:
Pack of 6 chicken thighs, skinless / boneless, cut in half
1 large white onion
4 peeled garlic cloves
1 inch peeled ginger
2 tspn turmeric
1 tspn ground cumin
1 tspn ground corinader
1 tspn garam masala
100ml vegetable oil / sunflower oil
300ml passata sauce
1 tin coconut cream
300ml chicken stock
½ cup of ground almonds
Maldon sea salt
Coriander (garnish)
Method:
Dice the onion around 1cm roughly and chop the garlic and ginger fine. Warm up the vegetable oil, then add these ingredients in, followed by the spices, add a touch more oil if the spices begin to stick. Continue to cook for five minutes or so, stirring so it doesn’t burn. Chop the chicken thigh in half, add to the pan, and cook out for approximately ten minutes, season a little at this stage. Now add the chicken stock and scrape any bits off the bottom off the pan. Add the passata sauce, coconut cream and leave on a simmer for around forty five minutes, finally add the ground almonds which will thicken the sauce up. Cook for a further fifteen minutes. Serve fresh coriander on top. Enjoy!
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