credit Bipin
Royal Korma Chicken - healthy coconut and almond sauce
10 hours None minutes
20 hours None minutes
4
Ingredients
  • 600 g chicken thigh prices, boneless for more flavouralternative is diced breast chicken
  • 1 medium onionfinely chopped
  • 2 cardomom pods,seeds crushed into powder
  • 2 tbsp ground almonds
  • 3 tbsp Coconut milk
  • 1 sachet Bipin's Surti Raja korma masala - a fresh artisan blend of authentic Indian herbs and whole ground spices(fresh Gujarati masala blend of 20 + Indian herbs and whole ground authentic korma spices from www.curryfusion.co.uk)
  • 1 tbsp Coriander for garnishfreshly chopped
  • 6 whole almonds -soak in warm water to remove skin, sliced and gently toast to light golden brown

Mumbai Royal Chicken Korma - authentic and aromatic This is a real Mumbai restaurant style Korma chicken curry recipe for home cooking. A tasty treat, vibrant, and is a real indulgence, fit for royalty! Make it at home in less than the time it takes your take-a-way order. We have this scrumptious dish every few weeks and it is without the heavy sweet creamy coloured restaurant korma. If you're like me, I dial-in the chilli heat with a light sprinkling of fresh green chillies and not the red chilli powder. The critical success factor, as always, is the fresh Indian herbs and ground spices in exactly the correct proportions. As well as having the time and patience and sprinkling of culinary experience. The professional chefs herb and spices are collected up in precise proportions into a small bipins masala sachet. So, you don't have to hunt down 20 different and expensive exotic ingredients. Or in fact end up using out of date and ageing spices from the back of the cupboard. This royal korma recipe is remarkably easy, yet full of complex layers of authentic flavours, aroma and textures of what deserves to be coined a princely korma. In short, you can recreate this professional Chef's korma cooked at home. Guaranteed not to look back the supermarket sauces or in fact the restaurant yellow korma! COOKING PROCEDURE (I) Sautée the onions until golden brown with the half of the crushed cardamom on gentle heat. Add the chicken, surti raja korma masala, thoroughly fold in the masala + 1 tbsp water. Cook.on gentle heat for 20 minutes in a covered pan to retain moistures and prevent drying out. (ii) Add the coconut milk, ground almonds, remaining ground cardamom warm through for further 5 minutes. (ii) Rest for 5 minutes, garnish with chopped coriander and toasted almond slithers. I normally add a 2 green chillies, finely chopped for a little vibrant flavour to create a luxurious coconut almond sauce chicken korma. Serve with plain basmati or a warm pashwari naan bread will complement the luxury royal take! Any questions or need any cooking tips feel free to contact me via www.curryfusion.net

credit Bipin

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Bipin's Masala.....running through my veins is authenticity, true passion for cooking with unadulterated Gujarati spices and fresh Indian herbs with natural ingredients. ....driven to deliver extraordinary gastronomic pleasure into your very own hands & your home kitchen!

Learn more about Bipin on his blog.