Almond & Chicken Korma
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Almond & Chicken Korma
Recipe by Poh Ling Yeow
Feeds 4–6 - gluten-free
This recipe was given to me by local South Aussie chef, Ragini Dey, a Northern Indian korma she shared with me to showcase a subtle use of spices. The result is foolproof, beautifully aromatic and a definite crowd pleaser.
INGREDIENTS
4 medium brown onions, peeled and quartered
1¼ cups water
¾ cup (105 g) raw almonds
4 large green chillies, quartered
2–3 garlic cloves, peeled
3 cm piece of ginger, peeled and sliced
1½ tablespoon vegetable oil or ghee
1 tablespoon ground coriander
1 teaspoon ground white pepper
6 large chicken thighs, each cut into 4 pieces
¼ cup yoghurt
1½ cup pouring cream
1½ teaspoon garam masala
1½ teaspoon salt or to taste
GARNISH
Few sprigs of fresh coriander
2 tablespoon roasted almonds, chopped
TO SERVE
Steamed rice
METHOD
Place the onions and water in a saucepan, cover and simmer until tender. Drain and reserve a quarter of the water. Cool the cooked onions and puree with a stick blender.
Combine the almonds, green chillies, garlic and ginger in a food processor and blitz to a course paste.
Heat the oil or ghee in a heavy-based non-stick frypan over medium heat. Add the onion puree and cook for four minutes continuously without browning. Stir in the almond, green chilli, garlic and ginger paste and cook for about a minute, or until fragrant.
Add the chicken with the reserved onion cooking liquid and simmer for 15–20 minutes or until the chicken is tender. Stir in the yoghurt, cream and garam masala. Garnish with fresh coriander and serve immediately with steamed basmati or jasmine rice.
