Chicken Korma Recipe - Serves 4 to 6
1 and 3/4 pounds skinless chicken breasts (it was mentioned you could use shrimp as well)
2 medium onions
1 fresh green chile (optional)
a thumb size piece of fresh root ginger
a small bunch of fresh cilantro
15 oz can of garbanzo beans
peanut or vegetable oil
a pat of butter
1/2 cup korma or mild curry paste such as Patak's, or Jamie Oliver recipe (page 99)
14 oz can of coconut milk
a small handful of sliced almonds, plus extra for serving
2 heaped tablespoons unsweetened shredded coconut
salt and pepper
2 cups natural yougurt
To prepare your curry:
Cut the chicken into approximately 1 inch pieces. Peel, halve, and finely slice your onions. Halve, seed, and finely slice the chile if you are using it. I did not use the chile, trying to make sure there was not too much heat. Peel and finely chop the ginger. Pick the cilantro leaves and finely chop the stalks. Drain the garbanzo beans.
To make your curry:
Put a large casserole type pan on high heat and add a couple lugs of oil. Add the onions, chile, ginger, and cilantro stalks with the butter. Keep stirring it enough so it doesn't catch and burn but turns evenly golden, about 10 minutes.
I went to two stores to try and find korma paste but was unable to locate it. I did find Patak's Mild Curry Paste. Half fill the empty can with water, puor it in, and stir again. Bring to a boil, then turn the heat down and simmer for 30 minutes with the lid on.
I did not have any problems with it drying out, in fact I felt there was too much liquid. When the chicken is tender and cooked, taste and season with salt and pepper. Season carefully. I could already feel my self sweating, it looks like a pot of molten magma (lava), I just like the word Magma (Austin Powers anyone).
To serve your curry:
Feel free to serve this with any of Jamie's fluffy rice recipes (pages 95-96). I did not use on of Jamie's recipes, I have a very old rice cooker which works great, so I used that. Add a few spoonfuls of natural yogurt dolloped on top, and sprinkle over the rest of the sliced almonds. Finish by scattering over the cilantro leaves. Serve with lemon wedges for squeezing over. I forgot to slice the lemon.