Saturday, 4 August 2007

Chicken korma recipe

Chefs chicken korma recipe is a real favourite in any house.

This recipe is mildly sweet and intensely delicious.

Chef cooks a basic chicken curry recipe then adds the korma ingredients once the chicken curry is fully cooked, so this is a great curry recipe not only for a creamy sweet korma but for a nice spicy chicken curry too.

The coconut gives the chicken korma it's creamy flavour and the vegetables used compliment the entire dish, it truly does taste delicious.

Why not give Chefs chicken korma recipe a go and see for yourself how simple it is to cook a delicious favourite curry.

Ingredients for chicken curry recipe

1 Small Yellow Capsicum/Pepper(chunks)
1 Small Red Capsicum/Pepper(chunks)
1 Large Onion(chunks)
1 Medium Onion(diced)
2 Red Chilies(chopped small)
1 Green Chili(chopped small)
Small Handful Mushrooms(Chunks)
6-7 Cherry Tomatoes
Rapeseed Oil
2 Large Chicken Breasts(cut into chunks)


2 Tbsp Turmeric
1 Tbsp Cumin Powder
1 Tbsp Ground Coriander
3 Pinches Dried Methi/Fenugreek leaves
3 Large Pinches Dried Coriander Leaves
Small Pinch Cumin Seeds
Small Pinch Coriander Seeds
Pinch Ground Black Pepper
Pinch Sea Salt(optional)
approx 2 Inch Chunk Fresh Ginger
2 -3 Cloves Garlic

note..As you cook this curry keep adding drizzles of oil and the odd drop of water to loosen the ingredients with. Do not worry if you add a little too much oil, it may float to the top but this is good because it is not a dish to eat daily don't worry about it. DO worry though if you add too much water, only add little drops here and there as you want your curry loosely thick NOT a stew.

How to make a chicken curry recipe

Grind the diced medium onion in a blender.

It should look like a runny paste.

Now grind the ginger and garlic in the same way (you may need to add a little water but only a tiny drop).

Blend the cherry tomatoes.

Put the blended onions into a hot pan/wok with some oil and keep stiring until it goes a golden colour.

When golden add the blended ginger/garlic mix and turn down the heat a little.

Keep stiring and cook for a minute or so.

Add the chunks of chopped onion and stir, cook for two minutes.

Add the blended cherry tomatoes.

Stir and cook for a few of minutes.

Add the chilli and stir.

Add the Peppers/Capsicums.

Stir for a couple of minutes.

Now add the seeds, stir and cook for a minute.

Add the chicken, stir and cook for a minute or so.

Add the methi/fenugreek and stir.

Cook for a few of minutes.

Add the turmeric stir well, again add some more oil and maybe a small drop of water.

Cook for a minute or two stiring all the time adding more oil if needed.

Add the cumin and coriander.

Add the dried coriander.

Add the black pepper and salt (optional).

Keep stiring and adding a little oil if needed.

Add the mushrooms and stir well.

The mushrooms will not take long to cook.

Always make sure the chicken is white in colour and piping hot all the way through.

(I always break a chunk of chicken in half to check)

This curry can now be eaten as a basic chicken curry or :

You can take half of the curry and put it into a dish - leave it to cool a little before you cover and refrigerate it. Never put hot food straight into a fridge.

How to make a chicken korma recipe :

Extra Ingredients needed

5 Tbsp Coconut Milk
2 Tbsp Creamed coconut(sliced of the block)
2 Level Tbsp Brown sugar

On a medium heat add the 5 Tbsp coconut milk and stir.

After cooking for a minute add the creamed coconut.

Stir well and cook for a few minutes.

Now add the sugar and cook for a minute more.

The chicken korma should be ready.

Taste the korma curry and add a tiny pinch more of sugar if extra sweetness is desired.

Serve Chefs chicken korma curry recipe with rice, bread or just as it is.


I hope you enjoyed Chefs chicken korma recipe.

Click here for Chefs chicken madras recipe.


Sharmi said...

lovely combination of spices. loved the basic curry. nice pictures.

Jeena said...

Hi Sharmi Thankyou it tasted lovely too. I have a new camera so I am glad you liked the pics. :)

SeeC said...

Thats a very detailed and neat presentation. Loved your pictures.

Jeena said...

Hi Seec thankyou so much I'm glad you enjoyed the pictures:)

Deepa Hari said...

Hi Jeena,
Your chicken curry looks yum....very tempting...Nice step by step pics.

Padma said...

Wow what a presentation, your pix says it all!

Snarkmeister said...

Yum! I adore Indian curries and your step-by-step pictures make it look so easy. I had to giggle when I saw your Magic Bullet - my boyfriend loves that thing so much, he bought TWO.

CB said...

Thanks for posting on my blog... This one sounds so good, but what is methi/fenugreek and where would I find it in the states? Thanks

Rosie said...

Hi Jeena, great recipe and thank you for posting :D I have just made Chicke Korma today from this recipe and posted it on my Blog! I hope I have done your fabulous dish justice Jeena!


Rosie x

Jeena said...

Wonderful Rosie I will go check it out now. :-)

Ashish said...

Hey Jeena, very nice recipe....enjoyed it alot...especially when it came to the eating part :-D!

Anonymous said...

Hi Jeena,

I tried the Korma recipe with lamb. It was so good. I hardly ever use recipes when I cook because I can tell that it isn't quite good enough but when I read yours I could see how great it would turn out - and it did.

Thank you so much for posting so many great recipes!


Jerry said...

Hello Jeena,
I know this is an old post but the curry looks wonderfully fabulous. I've seen many Indian food blogs, but this is so different. You have taken Indian cooking to a completely new level with your innovative way of thinking. Keep it up.
I have a small doubt though. In the beginning, you say blend onion, blend GG, blend tomatoes. Then you say add "IT" with oil and stir till golden. After that you say add blended GG, add blended onions, add diced onions, add blended tomatoes. So what does "it" stand for. I just couldnt figure it out.

Chef Jeena said...

Hi Jerry,

Thank you for the great feedback.

I have corrected my recipe, thanks for letting me know.

First you add the blended onion paste then proceed to add the garlic/ginger paste, chopped onions and blended cherry tomatoes.

I hope this helps.

Thanks, Jeena.