The Ultimate Chicken Korma
Alright, let's get real here. When it comes to curry, there's one dish that often gets the eye rolls and the snide remarks: Chicken Korma. But hold up, folks! Before you dismiss it as bland or basic, let me lay down some truths about this underappreciated gem.
First off, let's address the elephant in the room. Yes, Chicken Korma might not have the fiery kick of a vindaloo or the robustness of a tikka masala, but guess what? It doesn't need it. This dish is all about subtlety, sophistication, and a whole lot of flavor lurking beneath that creamy surface.
Picture this: tender chunks of chicken swimming in a luscious, velvety sauce infused with spices like cardamom, cinnamon, garam masala. Each bite is like a warm hug from your favourite grandma, comforting and satisfying in all the right ways. And let's not forget about the almonds and cashews adding their nutty goodness to the mix. It's a fucking flavour explosion, people!
Now, I get it. Some of you might be thinking, "But isn't Chicken Korma just for wimps who can't handle the heat?" Well, let me tell you something, my friend. Enjoying Chicken Korma doesn't make you weak; it makes you a damn genius. You see, while others are sweating bullets and chugging water to cool down their mouths, you're over here savouring every damn bite without breaking a sweat. Who's the real winner here?
And let's talk about its status as a British favourite. Chicken Korma has been a staple on curry house menus across the UK for decades, and there's a damn good reason for that. It's comfort food at its finest, providing a cosy escape from dreary weather and Monday blues. Plus, it pairs perfectly with a cold pint or a glass of crisp white wine, making it the ultimate Friday night indulgence.
But here's the thing that really grinds my gears: the lack of respect Chicken Korma gets from so-called curry connoisseurs. I've lost count of the times I've heard snooty remarks about it being "bland" or "boring." Well, let me tell you, those people don't know what the hell they're talking about. Chicken Korma is a masterpiece of flavour and finesse, and it's about time it got the recognition it deserves.
So, the next time you're perusing a curry menu and your eyes land on Chicken Korma, don't you dare roll them. Instead, order that bad boy with pride and savor every damn mouthful. But hey, why stop there? How about bringing the magic of Chicken Korma into your own kitchen? Trust me, it's easier than you think, and the rewards are oh-so-sweet. So grab your apron, fire up the stove, and let's dive into my kickass Chicken Korma recipe. Get ready to impress the pants off your taste buds!
Ingredients
2 tbsp of vegetable oil
1 cinnamon stick
4 green cardamom pods – give 'em a good smash
1 tbsp of garlic and ginger paste
Approximately 500ml of heated base curry sauce (See base sauce recipe for this)
3 brown sugar cubes or 1 tbsp of brown sugar (adjust to your liking)
250g of ground almonds
3 tbsp of desiccated coconut
4 large chicken breasts thickly diced
100g of block coconut cream grated
Around 70ml of double cream
And of course, salt to taste
Method
Step01: Dice your chicken breast into large chunks and add a generous pinch of salt. Mix around so the chicken is covered and set aside for 15 minutes.
Step02: Heat up the oil in a frying pan until it's dancing with excitement over medium heat. Toss in the cinnamon and those squished cardamom pods – let them party in there for about 30 seconds, infusing the oil with their magic. Next up, throw in the garlic and ginger paste, giving it a quick 30-second fry to banish any raw vibes.
Step03: Invite the chicken to the party. Stir it in until the chicken is sealed. Then sprinkle in the ground almonds and desiccated coconut for 1minute until fragrant, that's your cue to bring in the base sauce!
Step04: Now, it's time to add some pizzazz! Add your sugar and your grated block coconut cream and let it simmer down for 12minutes on low.
Step05: Now, here's where things get personal. Add a splash of cream and a pinch of salt. Give your korma a taste test – this is your chance to fine-tune those flavours.
Step06:And there you have it – a chicken korma that's as bold and badass as you are. Serve it up with a side of confidence and a sprinkle of toasted almonds and coriander, with a little splash of more of cream and there you have it. You've just conquered curry night like a boss!
Step07:Serve up with basmati rice and any sides you desire. You can also swap the chicken for vegetables like roasted cauliflower or butternut squash for the veggies and you could also swap cream for coconut milk for a vegan version.