In strange times, stay spicy! We are still posting out our Great Taste winning products but you may experience a short delay. Stay safe! Stay Spicy :)

Malaysian Chicken Korma

October 10, 2016

Malaysian Chicken Korma

Chicken Korma was the first curry I ever ate and will always have a special place in my belly and heart! This is a fantastic chicken korma utilising our Malaysian curry powder, not a terribly hot dish but the late addition of a couple of red chillies brings some heat. You'll notice there are no almonds in this curry, it is not a recipe you would find down the local takeaway, and for that it is a triumph.  

Serves 4

120ml groundnut or veg oil
600g skinless chicken breasts, diced
6 shallots thinly sliced
700ml coconut milk
4 garlic cloves, finely chopped
seeds from 4 cardamom pods
2 star anise
3cm piece cinnamon stick
3 cloves
3cm piece fresh ginger, peeled and chopped
2 red chillies sliced
250ml water
4 tablespoons Malaysian curry powder                                 

To finish
1 large onion very finely sliced, use a mandolin if you have one 
2 red chillies, split and de-seeded, chopped into small circles                                                                                                  

Heat the oil in the wok and gently sauté the shallots and garlic until translucent, about 10 minutes. Add the cardamom seeds, star anise, cinnamon, cloves, ginger and chillies and sauté for about 5 minutes, until fragrant. Stir in the curry powder and continue frying for another 5 to 7 minutes until the oil separates out. Add the chicken and water and bring to a simmer, keeping it gently there for about 25 minutes, or until the chicken is tender.

Now pour in the coconut milk and stir through until you’ve bought it to the boil. Season with salt to taste and allow to simmer gently until the sauce thickens.

Add the sliced onion and chillies, give everything a stir and then serve on a bed of rice.

If you want to make your own Malaysian chicken korma mix use the following - 

2 tablespoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon aniseed
1/2 teaspoon black peppercorns
2 cloves
1 star anise
5 cm piece cinnamon stick
1/4 nutmeg, grated
5 green cardamom pods
1 teaspoon ground turmeric

You will need to toast the spices individually (apart from the turmeric) before combining in a pestle and mortar or spice grinder and turning into a fine powder. 

Enjoy!





Also in Recipes

Leftover Christmas Curry - Turkey, Goose, Duck or Veg!
Leftover Christmas Curry - Turkey, Goose, Duck or Veg!

October 12, 2020

An updated Christmas leftovers curry for you to try on boxing day. This one is a lovely creamy affair using coconut milk. If you are meat free you can sub leftover vegetables for the meat, it'll still taste great!

Continue Reading

Spicy Chicken Wings | Cajun, Jerk, Piri Piri
Spicy Chicken Wings | Cajun, Jerk, Piri Piri

August 27, 2020

Enhance simple chicken dishes with one of our new seasonings - Cajun, Jerk or Piri Piri.

Continue Reading

Homemade Cajun Fries
Homemade Cajun Fries

July 31, 2020

Oven baked cajun fries, or wedges if you prefer, a much healthier option than the deep fryer. Get your cajun on!

Continue Reading

Liquid error: Could not find asset snippets/disable-checkout-until-slots-load.liquid