Korma


Photo: flickr user ndrwfgg
Print this recipe

Ingredients

675 grams chicken breast, skinned, or leg of lamb
1/2 cup cashew nuts and/or almonds
1 cup pureed onion
1 tablespoon each crushed garlic and ginger
75 mls natural yoghurt
4 tablespoons ghee or vegetable oil
75 mls double cream
2 teaspoons garam masala
1 tablespoon fresh coriander leaves
spices for frying:
2 whole green cardemom
1 whole brown cardemom
4 cloves
2 1/2 cinnamon stick
1 teaspoon whiteb cumin seeds
3 bay leaves
1 tsp turmeric

Preparation

1
Cut the chicken or meat into 1 inch cubes then bake in oven at 190C/375F/Gas 5 for 15 minutes. Whilst it is baking put nuts puree and yoghurt into a blender and make into a paste adding a little water if needed.
2
Heat the oil and fry the spices for 2 minutes add the paste and stir fry for 10 minutes on a low heat.
3
Add the chicken or meat and any juices stir well and simmer for a further 10 minutes for the chicken and about 20 minutes for the lamb.
4
Add the cream most of the fresh coriander and garam masala simmering for 5 more minutes garnish with the rest of the coriander.

Tools

Add comment

About

The mildest of all curries, native to the South Asia. Serve over rice or with rotis or naan.

Tags:

main
Persian
Indian
Pakistani
meat
entree

Yield:

4.0 servings

Added:

December 10, 2010

Creator:

Related Recipes

Related Cooking Videos