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Indian Korma

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Korma is a slightly sweetish, spicy sauce originating from India. This version is made with chicken pieces.

Ingredients:

750-800 g of skinless chicken breast fillets 30 g 200 ml unflavoured white yoghurt 150 ml coconut milk or cooking cream 2 tablespoons of clarified butter or sunflower oil 2 teaspoons ground cumin 1/2 tsp of turmeric 3 pcs cardamom pods 2 pcs garlic strips 1 pcs onion 1 pc fresh ginger about 2 cm large 1 pcs chilli peppers roasted almond flakes for garnish fresh coriander leaves water salt

Procedure:

1. First, prepare the almond (nut paste); blend the almonds or nuts together with the crushed garlic and finely grated ginger with two tablespoons of cold water
2. In a deep pan, preferably a classic wok, melt the butter and fry the sliced chicken; remove the fried meat from the pan and keep warm
3. Add the whole cardamom pods to the pan and roast them for 2 minutes, then add the chopped onion and fry it until golden brown
4. Add the mixed almond or nut paste, cumin seeds, chopped chilli pepper, de-seeded and salt, simmer everything together for a while
5. Whisk the yoghurt with the cream and stir it into the prepared mixture a tablespoon at a time, cook over a low heat, stirring constantly, until the yoghurt forms a smooth and creamy sauce
6. Add the meat to the sauce and let it bubble under the lid for a few minutes
7. Remove the cardamom pods and sprinkle the individual portions with toasted almond flakes and garnish with sprigs of coriander.

Recommendation:

Serve Indian korma with rice or Indian pancakes.