October 10, 2016
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.
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
3cm piece fresh ginger, peeled and chopped
2 red chillies sliced
4 tablespoons Malaysian curry powder
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
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.
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