Chicken Korma is a popular Indian dish enjoyed by people all over the world. The mild spice and flavours of the ground almonds in the creamy sauce make it ideal for combining with most types of meat but I prefer to use chicken. I have become lazier over the years since having a baby and tend to use pre-made Korma spices (not jar sauces but the dried spices) rather than make it myself. There are some good spice mixes out there and I really liked one I’d buy in Waitrose in London by a brand called Bart. I still have a jar lurking in the back on my pantry which we bought back with us – and yes it’s still in date! I have found it hard to find dry Korma spices in Perth but recently stumbled upon a spice stand at the Good Food and Wine show which sold it – No worries Curries.
2 tblspn sunflower oil
1 large onion chopped
1 clove garlic crushed
2 – 3 tblspn mild korma curry powder
200ml chicken stock – may need more
50g ground almonds
4 tblspn crème fraiche – similar to sour cream
Basmati rice to serve
1. Cut the chicken into 3. Heat 1 tblspn oil and cook the chicken in large frypan until browned on all sides. Remove from pan and set aside.
2. Meanwhile heat the remaining oil in the pan, add the onion and cook until golden. Then add the garlic and curry powder and cook for 1 minute stirring
3. Finally add the stock and almonds and bring to the boil stirring all the time. Add the chicken, cover and gently simmer for 20 minutes stirring occasionally.
4. Just before serving, stir in the crème fraiche. Serve with rice and steamed vegetables.