Chicken Korma From Scratch

• 份量: Yield: 4
• 准备时间: 10 minutes
• 总时间: 30 minutes

配料

2 tbsp ghee

1 x 2.5cm (1 inch) cinnamon stick

3 green cardamom pods, bruised

700g (1 1/2 lbs) chicken breast, cut into bite sized pieces

2 medium onions, finely chopped

½ carrot, grated

1 tbsp garlic and ginger paste

2 tbsp ground almonds

2 tbsp coconut milk powder (see alternatives on page 00)

1 1/2 tbsp sugar

1 tbsp tomato paste stirred into 3 tbsp water

250ml (1 cup) water or chicken stock

125ml coconut cream

125ml (1/2 cup) single cream

1 tso garam masala

Salt to taste

A drop of rosewater

Coriander (cilantro) to garnish

Garam masala to garnish

步骤

Heat the ghee over medium-high heat. When bubbly hot, add the cinnamon stick and cardamom pods to infuse for 30 seconds.

Stir in the chopped onions and grated carrot and fry for about five minutes or until the onions are soft and translucent. If time allows, you could cook these veggies even longer over a low heat. The slower cooking will bring out their natural sweetness. Just be sure not to brown them.

Add the garlic and ginger paste and fry for a further 30 seconds. Stir in the ground almonds, coconut milk powder, sugar and 125ml (1/2 cup) water. Bring to a simmer and then allow to cool some.

Remove the cinnamon stick and place this sauce in a blender and blend until creamy smooth. Then pour the blended sauce back into the pan over a medium high heat.

The sauce will be a bit too thick so add the coconut cream and a little water to thin it some.

Remember, if your sauce is looking too thick, just add more water or unsalted chicken stock. If too thin, cook it down.

Now add the sliced chicken and continue cooking until the chicken is cooked through topping up with water or chicken stock as needed.

To finish, add the garam masala and cream and season with salt to taste. If using rose water, stir it in now. You could also make it sweeter by adding more sugar if you like. Garnish with the chopped coriander (cilantro) and/or garam masala to serve.