RCI-MT.004.0196.001
Chicken Korma
Chicken Korma from the Recidemia collection
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyadvanced
Ingredients
- Chicken Breasts Chopped into Bite Size Pieces3 unit
- Tin evaporated milk1 unit
- 4 oz
- 4 oz
- mango chutney Quarter of an Onion finely chopped3 Tablespoons
- curry Powder Half Teaspoon chilli powder2 Teaspoon
- Finely Chopped Cayenne chilli1 unit
- 4 Cloves
- inches Root ginger grated2 unit
- 5 Tablespoons
- 4 Tablespoons
- 1 Tablespoon
- 1 Teaspoon
- 1 teaspoon
Method
1
Heat 5 tablespoons of vegetable oil in a large heavy-bottomed pan or Dutch oven over medium-high heat until shimmering.
2
Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent, stirring occasionally.
3
Stir in the crushed garlic and grated ginger, cooking for 1-2 minutes until fragrant.
2 minutes
4
Add the curry powder, turmeric, garam masala, and chilli powder, stirring constantly for 1 minute to bloom the spices and prevent burning.
1 minutes
5
Add the chopped chicken pieces to the pan and stir well to coat with the spice mixture, cooking for 5-6 minutes until the chicken is lightly browned on the outside.
6 minutes
6
Pour in the evaporated milk and stir to combine, scraping up any browned bits from the bottom of the pan.
1 minutes
7
Add the grated coconut and mango chutney, stirring until fully incorporated, then bring the mixture to a gentle simmer.
2 minutes
8
Reduce heat to medium-low and simmer for 12-15 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
15 minutes
9
Stir in the sour cream and chopped cayenne chilli, cooking for an additional 2-3 minutes to warm through without boiling.
3 minutes
10
Taste and adjust seasoning as needed, then fold in the roughly chopped coriander leaves.
1 minutes
11
Transfer to a serving dish and garnish with the whole coriander leaves before serving alongside rice or naan.