I cannot even remember how many times i have made this dish. It gets better every time. I have been making tweaks to the recipe ever since i started making it when i came to university two years ago. I hope you guys enjoy it as much as i do.Ingredients:
- 1 sachet of Patak's creamed-coconut
- 300ml Chicken stock
- 250g Creme Fraiche
- 100g flaked almonds
- 1tsp Ground cumin
- 1 tsp Garam masala
- 1 tsp Turmeric
- 1 tsp Ground coriander
- 1/2 - 1tsp Chili powder (You can leave this out if you prefer your korma not spicy at all)
- 1tsp Mustard seeds
- 4 Cardamon pods
- 1 Cinnamon stick
- 2 Chicken breasts (diced into 2cm chunks)
- 1 large onion (finely chopped)
- 3 garlic cloves (finely chopped)
- 2 tbsp Olive oil
- Dry-fry the flaked almonds in a frying pan over a high heat until golden brown, and leave to one side.
- Add the olive oil, cardamon pods, cinnamon stick and mustard seeds to a saucepan over a medium-high heat. When the mustard seeds begin to sizzle add the onion and cook for 5 minutes, until the onions are soft. Then add the garlic and cook for another 3 minutes.
- Add the turmeric, garam masala, ground cumin, ground coriander and chili powder to the onions (it should form a thick paste - if it is too dry add a little more oil). Cook for 30 seconds and add the diced chicken. Cook for five minutes until the chicken is almost cooked through.
- Add the chicken stock, coconut cream, creme fraiche and flaked almonds. Season with salt and pepper. Then cover and turn to a medium-low heat. Leave for one hour, stirring occasionally.
Let me know what you think. Any improvements or comments are welcome.
Ive tried this its amazing ,perfectly creamy and spicy :)
ReplyDeleteAre the flaked almonds a necessity, have you ever made it before with cashnuts?
ReplyDeletegreat disk, especially in the winter. I would have rasians to add a bit more sweetness
ReplyDeleteRaisins would make a good addition to it if you prefer your korma sweeter, thanks Jon.
ReplyDeleteThe flaked almonds are not a necessity. I’m assuming you mean cashew nuts? I have not tried using them, but I’m sure if you sliced them into chunks they would add a nice unique flavour to the dish. Another alternative to flaked almonds, if you don’t like the crunchy texture they add, is ground almonds, which will thicken up the curry and give it a stronger almond taste.