عربي
SEARA Logo

CHICKEN KORMA

A CLASSIC MUGHAL DISH, KORMA IS A CREAMY, AROMATIC CURRY OF TENDER CHICKEN PIECES SIMMERED IN A RICHLY SPICED SAUCE OF GROUND CASHEW NUTS AND COCONUT OR YOGURT.

INGREDIENTS:

• 1kg SEARA Chicken Breast
• Oil or Clarified butter (Ghee)
• 2-3 Whole Cardamom
• 2-3 Cloves
• 2-3 Sticks Of Cinnamon
• 2-3 Bay Leaves
• 2-3 Teaspoon Cumin Seeds
• 200g Onions, Finely Chopped
• 40g Ginger, Minced
• 40g Garlic, Minced
• 30g Green Chili, Finely Chopped
• 40g Curry Leaves
• 10g Coriander Powder
• 50g Cumin Powder
• 30g Turmeric Powder
• 25g Chilli Powder
• 20g Garam Masala
• 200g Tomatoes, Chopped
• 20g Cashew Nuts, Ground
• 200ml Coconut Milk Or Yogurt
• Salt and Pepper, to taste

METHOD

• Cut the Seara chicken breast into bite-sized pieces.

• Heat a good splash of oil or clarified butter (ghee) in a large, heavy-based, lidded dish over medium-high heat. When the oil is hot, add the whole cardamoms, cloves, cinnamon sticks, bay leaves and cumin seeds.

• Once the cardamoms begin to pop and the spices release their fragrance, add the finely chopped onion, ginger, garlic, green chilli and curry leaves to the pan. Fry until the onions are golden brown. Now add the rest of the spices to the pan and fry a few seconds more.

• Add the chopped tomato and mix it through the spice mixture. Then add roughly half a cup of water and bring to the boil.

• Season the chicken with salt, pepper and a squeeze of lemon, then add to the pan and turn down the heat. Partially cover the pan with the lid and leave to simmer on a low heat for 20 minutes.

• When the chicken is cooked through, stir in the ground cashew nuts and the yogurt or coconut milk. Leave to simmer for a few minutes and check the seasoning, adding salt if necessary. Remove the whole spices before serving.

• Serve hot with freshly prepared naan or steamed rice.