Chicken Korma (also Kashmiri)


Chicken                 1 kg boneless (Halal, chicken fillets are best)
Onions                   3 medium
Water                     0.5l
Cumin    seeds      1 teaspoon

Ginger                    10 cm cube
Garlic                      4 cloves

Salt                          2 teaspoons
Chilli powder        2 teaspoons
Turmeric                1 teaspoon
Tinned tomatoes    1 tin
Vegetable oil         0.25l

Single cream         0.25l
Creamed coconut    50g
Desiccated Coconut    10g

Kashmiri version
Raisins/Sultanas    50g
Flaked almonds        10g



1)     Chop the onions into small pieces (does not need to be as fine as normal marsala method) and add to the saucepan with the water.
2)    Add the cumin seeds and boil until the onions are cooked (minimum ten minutes). (Make sure the onions do not dry up)
3)    Puree the onions in a blender, or use a hand blender to mash them.
4)    Grate the ginger and garlic and add to the cooked  onion mix.
5)    Add the salt, chilli, turmeric, tomatoes, and the oil.  Cook until the oil becomes red and floats at the top of the mix.
6)    Cube the chicken and add.
7)    After 25 minutes add the single cream and the creamed coconut.
8)    At the point of serving stir in the desiccated coconut.


Add the dried fruit and the flaked almonds along with the creamed coconut.

(Who says a Korma has to be mild?   Double the Chilli powder and add 3 green chillies)

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