Curry of the week : 27-July-97

Chicken Korma

"Surely you recognize a chicken korma ?" Well, you might not recognize this one if you've previously had restaurant kormas. You're probably expecting a lot of coconut but this recipe has none at all. A true korma is spicy rather than hot so you can skip the chilli if you like. The food colouring is advisable as, without it, the dish tends to look a bit grey and unappetising.

Ingredients

• 675 g (1.5 lb) chicken
• 1/4 cup cashew nuts
• 1/4 cup almonds
• 1.25 cm (1/2 inch) piece fresh ginger, chopped
• 1 clove garlic, chopped
• 1 red chilli, chopped (optional)
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 1/4 teaspoon yellow food colouring (optional)
• 75 ml (3 fl oz) yoghurt
• 75 ml (3 fl oz) double cream
• 1/2 cup chopped fresh coriander
• salt
  
  
• Spices
  • 2 whole green cardamoms
  • 3 whole cloves
  • 2.5 cm (1 inch) piece cassia bark
  • 1 teaspoon coriander seeds
  • 1 teaspoon white cumin seeds

Method

• Cut the chicken into 2.5 cm (1 inch) cubes.
• Blend the nuts, ginger, garlic and chilli into a coarse paste with 150 ml (1/4 pint) of water.
• Heat the oil, fry the spices and then the onion until golden. Add the nut paste and yoghurt and cook for about 10 minutes.
• Add the meat and food colouring and simmer for about an hour or until the meat is tender. Add water if necessary.
• About 10 minutes before serving add the double cream, fresh coriander and salt to taste.

Serves 4.