Chicken Korma: A Curry House Favourite
Chicken pieces are braised with spices then simmered in a mild cream sauce.
Korma can be traced back to the Moghuls who ruled India from the 10th to the 16th century. It was traditionally served for special occasions and at lavish banquets in India, Pakistan and Bangladesh as it contains an array of expensive seasonings.
Fast-forward to mid 20th century England. A wave of Indian influenced cuisine surged across a country whose traditional fare is not generally known for being, shall we say, exotic. The korma, which is loaded with exotic spices, but mild enough for the unacquainted, soon became the darling of the nation’s palette.
Today, Indian restaurants are found across Europe and North America and some argue that the best are the Anglo-Indian style curry houses. The curry house is as much a part of British food culture as the neighbourhood pub or fish and chip shop. In London alone, there are well over 1200 restaurants listed on TripAdvisor specializing in Indian cuisine. Some of the best, just like the pubs and chippies, are neighbourhood mom and pop businesses. Well known for its high concentration of curry houses, is Brick Lane in the East London borough of Tower Hamlets.
- 6 whole cloves
- 6 cardamom pods
- 6 whole allspice corns
- 2 tbsp ghee or vegetable oil
- 2 medium yellow onions, chopped
- 1 tbsp fresh ginger peeled and minced
- 4 boneless skinless chicken breast halves, cut into bite-size pieces
- 2 garlic cloves, minced
- ½ cup chicken stock
- ½ cup almond milk
- ¼ cup passata or tomato sauce
- ½ cup 10% cream
- 1 tsp cumin
- ½ tsp turmeric
- 1 tsp chili powder
- ½ tsp red chili flakes
- ½ tsp salt
- ¼ cup toasted slivered almonds
- ½ cup chopped fresh cilantro
Remove the seeds from the cardamom pods, discard the pods
Grind the cloves, allspice and cardamom using a mortar and pestle, set aside
Heat the oil in a wok a large frying pan. Cook the onion at medium heat for about a minute then add the cardamom, cloves and allspice.
Add the chicken garlic and ginger. Cook for about 4 minutes, turning the chicken to ensure all sides have been seared.
Add the chicken stock, almond milk, cream and tomato sauce, and remaining spices. Cover and simmer for about 15 minutes
Remove the lid increase heat to medium to reduce the sauce to thicken.
Serve with Basmati or Jasmin rice and /or naan bread
Garnish with cilantro and toasted almonds