Korma
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

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.

About


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