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Chicken Korma Curry

This recipe was given to me by an Indian acquaintance, who makes this as a staple for her family.
Print Recipe
Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Course Main Dish
Cuisine Indian
Servings 4 people

Ingredients
  

  • 750 grams chicken breasts, boneless and skinless, cut into bite size pieces
  • 1/2 cup plain yogurt
  • 1 bay leaf
  • 3 cloves garlic, crushed
  • 3 cm piece of ginger, finely chopped
  • 2 tablespoons butter
  • 2 tablespoons sunflower oil
  • 2 onions, finely diced
  • 2 teaspoons garam masala
  • 1 teaspoon ground tumeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes
  • 1 1/4 cup water
  • 2-3 cups chicken stock
  • 1/2 cup cream
  • 4 tablespoons ground almonds

Instructions
 

  • Place chicken in a bowl together with the yogurt, garlic, bay leaf, and ginger. Cover and leave to marinate in the fridge for up to 2 hours – the longer you are able to leave it for, the more flavourful your dish will be.
  • When the chicken is ready, heat butter and oil in a pan and gently fry the onion with the garam masala, turmeric, coriander, cumin, and red pepper flakes until the onion is tender.
  • Add the marinated chicken and fry for 10 minutes to seal.
  • Add the water and chicken stock, reduce the heat to a simmer. and allow to cook for 20 minutes, stirring occasionally.
  • Stir in the cream and almonds and simmer for a further 10 minutes, serve topped with fresh coriander with a side of rice or naan bread.

Notes

Easily under $1 per meal per person.
Provided courtesy of good friend, Denise Georgiades.
South Africa.