No curry powder is used in this creamy and very easy to make chicken korma recipe. This is a fairly mild curry, adjust the heat to your own personal taste by increasing the amount of chilli powder used.
4 cm piece fresh ginger
5 garlic cloves
45 ml water
90 ml vegetable oil
3 bay leaves
5 cm cinnamon stick
8 cardamom pods
130 g onions, peeled and finely chopped
2 ml cumin seeds
15 ml ground coriander
15 ml ground cumin
3 plum tomatoes from a tin, chopped
1.5 kg chicken pieces
2 ml chilli powder
2 ml salt
250 ml water
45 ml single cream
Peel and coarsely chop the ginger and garlic, put into the container of an electric blender with about 45 ml water. Blend until you have a smooth paste.
Put the oil in a wide frying pan or sauté pan and set over high heat.
When very hot, put in the bay leaves, cinnamon, cardamom pods (crushed in a pestle and mortar), cloves and cumin seeds. Stir once or twice and put in the onions.
Stir and fry for about three minutes or until the onions turn brownish.
Put in the paste from the blender, and the ground coriander and ground cumin and fry for a minute.
Put in the chopped tomatoes and fry for another minute.
Add in the chicken pieces (skinned and cut into serving portions), chilli powder, salt and 250 ml water.
Bring to a boil. Cover, turn the heat to medium and cook for 15 minutes, turning the chicken pieces over now and then.
Remove the cover, add the cream and cook on high heat for another 7-8 minutes or until the sauce has thickened. Stir gently as you do this.