Saturday, September 8, 2012

Allergy free Indian chicken korma recipe

There are two main options: chicken korma or chicken and potato korma. The above is chicken and potato korma as we have a lot of potatoes to eat.

  • 1 kg chicken, diced (for only chicken) or 1 double breast, diced (for chicken and potato)
  • 2 cups Liddells lactose free thickened cream
  • 3 cloves garlic, minced
  • 2 medium onions, chopped 
  • 1 tsp paprika 
  • 2 tsp fresh ginger, finely grated
  • Pinch of salt
  • ½ tsp ground black pepper
  • 3 medium potatoes, peeled and diced (optional)
  • 2 tsp olive oil
  • 2 tsp ground coriander 
  • ½ tsp ground chilli 
  • 1 tsp cumin 
  • Seeds of 2 peeled cardamom pods or a pinch of ground cardamom
  • 1 tsp poppy seeds
  • 1 tsp turmeric
  • 1 bay leaf

  • Place chicken in bowl and marinate in the half and half, 1 clove garlic, half an onion, paprika, ginger, salt and pepper for a few hours.
  • Heat oil in a wok over a medium heat.
  • Gently sauté the remaining onion and garlic for 1 minute.
  • Remove and set aside.
  • Add the coriander, chilli, cumin, cardamom seeds, poppy seed and turmeric.
  • Fry for a few minutes or until fragrant.
  • Add more oil if the spices appear to be drying out.
  • Add the chicken and potato, reserving the marinade.
  • Quickly toss to spread the spices over the chicken.
  • Pour enough water over the chicken and potato so that it just covers it and add the remaining marinade.
  • Add the onion and garlic with the bay leaf.
  • Simmer for 20-30 minutes or until the potato and chicken are tender and the sauce has thicken.
  • Stir occasionally to avoid burning.

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