Chicken Korma - Chicken with almond sauce
Recipe for creamy and spicy Chicken Korma - chicken with almond sauce
This creamy and spicy dish has its origins in the Northern region of India. It is prepared with spices, garlic, cream and nut pastes. You can also prepare it with lamb meat. If you’ve never tried your hand at making Indian food at home, this should definitely be your starter recipe.
Ingredients (for 4 persons)
4 chicken breast fillets (about 750 g) or lamb meat from the shoulder
5 garlic cloves
6 cm fresh ginger
50 g almond sticks
6 tbsp ghee (or butterfat)
200 ml of cream, coconut milk or natural yoghurt
6 whole green cardamom pods
3 cm cinnamon bark
2 tsp coriander, ground
2 tsp cumin, ground
½ tsp chili powder
1 tblsp Garam Masala
Wash the meat, dab dry and cut into 2 cm cubes. Peel garlic and ginger and finely chop. Mix almond sticks, ginger and garlic with 8 tbsp water in the blender. Peel the onions and dice them.
Heat the ghee in a pan, add chicken and sauté 8 minutes or until lightly browned and set aside. Then put cardamom, cloves and cinnamon into the pan and fry briefly. Add onions and fry brown on medium heat. Add cumin, coriander, chilli powder and ginger-garlic-almond-paste, and stir-fry for about 3 minutes. It shall be light brown, not dark.
Add the meat cubes, add plenty of salt, cream and 50 ml of water, and simmer for 30-40 minutes at medium heat until the meat is soft while stirring occasionally.
At the end, sprinkle with Garam Masala and serve the dish with hot Basmati rice or warm naan.
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