My Chicken Korma
By: Anshu Verma
Published: Thursday, January 5, 2012 - 10:30am

Ingredients




250 gms of Chicken Breast
2 teaspoons of Ginger/Garlic Paste
1/2 teaspoon of cumin powder
1/2 teaspoon of coriander powder
2 teaspoons of ground almond
½ teaspoon of poppy seeds
1 cup coconut milk
1 tablespoon of Oil
Salt to taste
3 -4 raisins

Preparation

1 Cut the chicken breasts into small pieces. 2 Heat Oil in a pan. Add the ginger/garlic paste to the oil and fry it for about 3 mins at a low heat. Then add cumin, coriander, almond and poppy seeds. Fry the masala for about 3-4 mins at a low heat. 3 Add the chicken pieces to the masala and continue to fry for another 5 mins at a low heat, stirring carefully and folding the masala from across the pan. 4 Add the coconut milk, stir the chicken pieces and ensure they are covered with coconut milk. Add salt to taste and the raisins. 5 Cover the pan and let the chicken cook with occasional stirring. 6 Serve with basmati rice.

About

Korma is one of the popular dishes in the United Kingdom. Korma is characterized by a thick creamy sauce, mild spices and nuts and raisins. This is my version of Korma.  I am not using onions or yoghurt but I do make use of almond paste or powder and poppy seeds. You can find almond powder in Indian supermarkets. Almond paste is essential and coconut milk. I use vegetable oil instead of ghee to keep the korma healthy.
Serves – 3
Cooking time – 25 mins