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)

Spices

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.