This is already the fifth Indian court that I have introduced you since Sunday. I hope you are satisfied so far? Finally something with meat and then also in such a fine sauce with cashews I admit to meat has become a little rarity with me, of course that does not mean that I do not like to eat meat! On the contrary, one of my favorite dishes is a nice rare-medium roast beef fillet, with a creamy potato gratin and bean in bacon. But something should always be something special and I think meat should be consumed consciously . And you can be happy. This or next weekend I will prepare Lamb Tikka Masala But back to the topic. Chicken Korma is a delicious dish. Creamy and spicy. Classically prepared with nuts, cream and yoghurt. A small delicacy with tender chicken meat. I tried again to keep the ingredients for this dish as simple as possible . I have just dispensed with the cream and replaced it with coconut milk, but I’ll give you a few tips on how you can vary that
So casually I have to mention that I’m still very excited about the pictures. I have to share but then again with FB Actually a pity that one can be influenced by pictures, right?
Indian names always sound so delicious right? You just never know exactly what is behind it. So quickly some fresh knowledge for all of us: Korma is derived from ḳormā or ḳormah ( stewing . Originally, however, it comes from the Turkish word kavurma and means as much as cooked meat . Thanks google !
The recipes for this dish vary in a wide range of ingredients. Classic variants often contain cream, yoghurt and nuts, as already mentioned. So that the yogurt does not flocculate, the dish should not be boiled after its addition. My variant waives. But if you prefer to cook with cream, I have some tips for you, of course. You will find them in the recipe under notes and a little more detail under the recipe block.
What else is in it?
Only good things and especially many old acquaintances! For example, cardamom pods, cloves and garam masala ( recipe coming soon! ). To make the whole sauce creamier, I mashed the coconut milk with soaked cashews. This gives the whole thing a slightly nutty touch.
If you want to pimp it all up, you can finally chop fresh coriander leaves (parsley for those who do not like the slightly soapy taste of the coriander) and roast some cashews in the pan. Looks nice, right?
Naturally Naan always fits in with a good Basmati rice, especially with such a creamy sauce!
The meat is beautifully tender by marinating in lemon juice Therefore, it may also be cut first. In the meantime, you can provide all the other ingredients.
I will try to suggest some more variations in the near future. Please note, however, that I have not tested them! You can vary this Chicken Korma as follows:
- with cream: replace coconut milk with a mixture of 50% cream and 50% milk or water.
- with almonds: replace cashews with almonds
- Vegetarian: replace chicken with Paneer or similar cheese
- vegan: chicken with tofu or similar replace yogurt with cashew yoghurt ( should be vegan? ) or replace soy yoghurt
And now a few pictures, but only because they look so delicious. Luckily I still have a porter for lunch today. Muhahahaa!
- 300 g chicken breast fillet
- 1 tablespoon of lemon juice
- 125 ml of coconut milk
- 125 g of Greek yogurt
- 80 g Chashews substitute almond flakes
- 80g onions
- 150 g pulp (tomato pulp) or passata (passed tomatoes)
- 10 g of ginger
- 2 cloves of garlic
- 2 cloves
- 3 cardamom pods
- 1 bay leaf
- 3 peppercorns
- 1 teaspoon ground coriander
- 1 tsp Garam masala
- 0.5 teaspoon ground cumin
- 0.5 tsp turmeric
- 0.5 tsp Deggi Mirch or 0.25 tsp chili or 0.5 tsp paprika (eg for children)
- 0.25 teaspoon cinnamon
- 1 pinch of nutmeg
- 1 – 2 tbsp oil / ghee
- chopped cilantro / parsley
- lemon juice
- possibly sugar
- Dab the chicken dry and cut into 2 cm cubes, place in a bowl and mix with 1 tablespoon of lemon juice. Set aside and cover with plastic wrap if necessary.
- Pour 40 g of cashews in hot water and leave to soak.
- Meanwhile peel onions and finely dice. Whole spices (laurel, cloves, pepper, cardamom capsule) ready. Crush the cardamom pods with the flat side of a knife. Provide ground spices separately. Peel garlic and ginger and finely grate / dice / squeeze. Measure the remaining ingredients (coconut milk, yoghurt, pulp, remaining cashews).
- Puree the blanched cashews with half of the coconut milk and then add to the remaining coconut milk.
- Heat oil in a pan on a medium heat. Add all the spices (laurel, cloves, pepper, cardamom) and roast until the characteristic scent liberates. Attention they must not burn!
- Add onions and stir-fry until golden brown.
- Add ginger and garlic and fry for a short time (about 30 s).
- Add ground spices and continue roasting for 30 seconds while stirring.
- Add the meat and remaining cashews and fry with stirring for about 3 minutes, then add the pulp and fry for another 3 minutes.
- Deglaze with coconut milk and bring to a boil. Reduce the heat to the lowest level and stir in the yoghurt. Season with salt and lemon juice. Possibly. Add sugar (just a pinch). Do not boil!
- Cover the pan with a lid and leave for at least 10 minutes. Stir in a few chopped coriander leaves at the end.
- Serve with rice or naan and enjoy!