recipe version 1.4|
version 2.0 is now available
see The Curry House Cookery Book
The korma is a mild creamy curry.
I have had a fair amount of feedback on my korma recipe from visitors to The Curry House and, as a result, the original korma recipe went through a number of revisions. You can now find my definitive version in The Curry House Cookery Book. This recipe, however, is the final revision of the "Mark I" version.
- 2 chicken breasts, skinned and cut into approx. 1 inch pieces
- 1 tablespoon vegetable oil or ghee
- 1 inch piece cassia bark
- 2 cardamon pods
- two thirds of a batch of Basic Curry Sauce
- quarter teaspoon hot chilli powder
- half teaspoon concentrated tomato purée
- salt to taste
- 4 tablespoons double cream
- 1 tablespoon finely chopped creamed coconut
- Heat a little of the oil in a large heavy frying pan then fry the
chicken pieces over moderate heat until they are sealed and have
turned white. Remove them from the pan and set aside
- Heat the rest of the oil in a heavy pan over a moderate heat
then put in the cassia and cardamon and stir for a few minutes
- Turn the heat to low then add the Basic Curry Sauce, chilli powder,
tomato purée and salt. You can add a little more tomato purée
if the colour isn't rich enough but no more than another half teaspoon.
- Add the chicken pieces and simmer on a low heat for 20-30 minutes,
stirring from time to time. Add hot water if the sauce gets too dry.
- Finally, add the cream and creamed coconut and heat through until the creamed coconut has melted. By the end of the cooking the sauce should be silky and not too thick.
©David Smith 1996-2004