Chicken Korma (British Style)

"Chicken korma" is among the most popular Indian recipe you can find in UK, undoubtedly because of its mild but rich flavour. Recently I invited some of my colleagues and tried this recipe. This is a mixed blend of ideas taken from different websites and my own. It came out well specially with Pea pulao, Naan breads and Raita.

Ingredients:

Chicken breast or mini breast fillets 1 kg
Bay leaves 1-2
Ginger 2 Table spoon, finely grated
Garlic 3-4 cloves, crushed
Thick (plain) yogurt 150g
dried red/green chili (optional) 1-2 (sliced)
onions 2, finely chopped
Sunflower Oil 4-6 Tablespoon
Coriander powder 1/2 Table spoon
Black pepper pinch (ground)
Turmeric 1 Table spoon
Garam masala 1/2 Table spoon
Water 1 Cup
Creamed coconut 7-10 Table spoons
Salt according to your taste
Almonds 2 table spoons (ground)
Coriander Leaves (to garnish /optional) Half Bunch (finely chopped)
Lemon juice 2 Table spoon

1. Cut the chicken breasts into Small cubes, wash and drain water .
2. Mix the chicken with the ginger, garlic and yogurt and little salt. Cover and marinade for 4-8 hours or in the fridge overnight.
3. Make a paste of the 1 and ½ chopped onion and red/green chilies, add a little water if you need to, blend till smooth.
4. Heat the oil in a pan.
5. When the oil is warm add bay leaves and the sliced onions. After the onions are transparent add the onion and/or chili paste and stir fry for few minutes.
6. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for few minute over a low heat.
7. Add the chicken and the marinade and continue to stir fry for till the chicken gets slight brown and oil starts coming out.
8. Add the creamed coconut and enough water to cover the chicken and bring to the boil, stirring until the coconut is dissolved. Stir in the ground almonds.
9. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).
10. Remove from heat, add lemon juice and salt to taste. Mix well.
Garnish with Coriander if you want

This dish goes very well with Pea pulao, Naan bread or steamed rice.