Chicken Korma Live | Hari Ghotra
This is one of my guilty pleasures. Chicken Korma is a dish that comes from the Mughal Dynasty when it was cooked for the wealthy and enjoyed a prestigious status associated with the royal courts.
There is so much about this dish that I could tell you, but the main thing is that if you don't like the heavy, sweet, creamy korma chicken curry served in restaurants then please, please, please forget what you know and try this Korma curry recipe. It is simply amazing. It's light, it's fresh and has a subtle sweetness which comes from the cassia bark rather than spoonfuls of processed sugar.
Just remember there is no rule book that says a korma has to be mild. I like the gentle blend o flavours in this dish, but I also love my food hot, so just dial up the chilli and you'll create something beautifully balanced and delicious. Come on, let's cook this now!
Check out my website for the recipe:
https://www.harighotra.co.uk/chicken-...
Ingredients:
4-6 chicken thigh fillets, skinned and chopped into chunks
Pinch of saffron
2 tbsp milk
Marinade
3cm ginger, roughly chopped
3 cloves garlic, roughly chopped
150g Greek yoghurt
1 heaped tsp gram flour
1 tbsp ground coriander seeds
6 black peppercorns
1 tsp turmeric
1 tsp salt or to taste
Sauce
1 tbsp butter ghee or vegetable oil
2 onions, minced
1-3 dried red chillies
3 cloves
3 green cardamoms
3cm pieces cassia bark
1 tsp garam masala
75g creamed coconut/400ml coconut milk
2 heaped tbsp almonds, ground
1 tsp white poppy seeds, ground
Handful of finely chopped coriander leaves
Squeeze of lemon juice
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