Quick chicken korma
This speedy chicken korma features tender pieces of chicken simmered in an aromatic sauce infused with ginger, garlic, cardamom, and cinnamon. The subtle addition of plum adds a delightful hint of sweetness to balance the fragrant spices. Serve it hot for a satisfying, comforting dinner at home.
Ingredients
Instructions
9 steps- 1
Put the ginger, garlic and 3 tbsp water in the container of an electric blender. Blend until you have a smooth paste.
- 2
Put the oil in a wide frying pan or saute pan and set over high heat.
- 3
When very hot, put in the bay leaves, cinnamon, cardamom pods, cloves and cumin seeds. Stir once or twice and put in the onions.
- 4
Stir and fry for about three minutes or until the onions turn brownish.
- 5
Put in the paste from the blender, and the ground coriander and ground cumin and fry for a minute.
- 6
Put in the chopped tomatoes and fry for another minute.
- 7
Add in the chicken, chilli powder, salt and 250ml/8 ¾fl oz water.
- 8
Bring to a boil. Cover, turn the heat to medium and cook for 15 minutes, turning the chicken pieces over now and then.
- 9
Remove the cover, add the cream and cook on high heat for another 7-8 minutes or until the sauce has thickened. Stir gently as you do this.
Nutrition
1 serving ≈ 250 g
Nutrition values are estimates. - means data is unavailable.
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