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Chicken Korma

Course Chicken Recipes
Cuisine Indian
Servings 4
Author The Purple Pumpkin Blog

Ingredients

  • 600 g skinless boneless chicken breasts, chopped into bite size pieces
  • 25 g low fat natural yoghurt
  • 1 tbsp sunflower oil
  • 400 g onions finely chopped
  • 6 garlic cloves crushed
  • 20 g fresh ginger peeled and finely grated
  • 12 cardamom pods crushed
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp ground tumeric
  • ¼ tsp mild chilli powder
  • 2 bay leaves
  • 4 whole cloves
  • 1 tbsp plain flour
  • 2 tsp caster sugar
  • ½ tsp sea salt
  • 300 ml cold water
  • 3 tbsp double cream
  • freshly ground black pepper
  • fresh coriander chopped, to garnish

Instructions

  • Place the chicken pieces in a plastic or glass container. Sprinkle with black pepper and pour the yoghurt over. Stir until mixed well and cover. Chill for a minimum of 30 minutes, but ideally you want to leave it marinating for 2 - 6 hours.
  • Heat the oil in a large pan, add the onions, garlic and ginger. Cook over a low heat for 15 minutes until soft. Stir occasionally so that they don't stick and burn.
  • Stir in the crushed cardamom seeds, cumin, coriander, turmeric, cloves, chilli powder and bay leaves. Cook the spices with the onion mixture for 5 minutes, stirring constantly so that the spices don't burn. Burnt spices will leave a bitter taste to the curry.
  • Stir in the flour, sugar and salt, then add the water, stirring continuously. Bring to a simmer and then cook for 10 minutes. Stirring from time to time.
  • Add the chicken pieces and the cream and cook for 10 - 15 minutes until the chicken is cooked through.
  • Serve with plain boiled rice (please adjust your calories, if you are counting them!) and sprinkle with coriander.