We love Indian food in my family, but we don’t really have the time to go out to restaurants. So, I decided to have a go at making my own and I started experimenting (as usual).
At first I bought the jars of sauce mix and added my own ingredients to make them taste how I thought they should. After a while, I realised that I was wasting my money because I was adding all those extra bits and bobs in. So I decided to come up with recipes myself and started reading the labels on the bottles to find out what the ingredients were. After a lot of trial and error I finally came up with a few recipes that we all liked and that weren’t too difficult to make.
One of the recipes I came up with was my version of a Chicken Korma. This dish has a really rich creamy, almondy sauce and I added some Yoghurt to give it a bit of zing. I make the yoghurt myself using my Easy-Yo yoghurt maker, so I always have yoghurt in the fridge which is very handy. I also used frozen cubes of ginger and garlic when I made the dish, because I had forgotten to get the fresh stuff. I discovered the frozen cubes a while back now and find them very useful indeed, I highly recommend you try them. They’re very handy to have in the freezer.
This dish is part one of four that will make up an entire meal, part two is my microwave Mushroom Pulao Rice and part three is my Indian Style Beetroot. The final part is Chapatis, written by a guest writer! In the meantime I do hope you enjoy the Chicken Korma recipe below.
1 inch of fresh root ginger, grated (I used a frozen cube)
8-9 cloves of garlic crushed (I used 2 frozen cubes)
6 tbls Ground almonds
6 tbls Vegetable oil
6 tbls water
16 oz / 450g Chicken breast (I used two large ones), cut into bite size pieces
1 inch Cinnamon stick
2 Bay leaves
5 whole cloves
7oz/200g Onion, peeled and sliced
2 tsp Ground cumin
½ tsp Cayenne pepper
7 tbls Greek yoghurt (I made my own)
1 ½ tsp Salt
150 mls Double cream
4 tbls Sultanas
¼ tsp Garam masala
Place the grated ginger, crushed garlic and ground almonds into a mixing bowl. Add the 6 Tbls of water and mix to a paste.
Pour the oil into a large frying pan (I use a Wok) and heat. Once the oil is heated add the cinnamon stick, bay leaves and cloves. Fry these for a few seconds, stirring all the time.
Reduce the heat and add the onions. Fry them over a gentle heat for 3-4 mins., be careful not to burn them.
Add the chicken and gently fry and stir for 3-4 minutes until the chicken has lost the raw look and turned white.
Add the paste, ground cumin and cayenne pepper. Stir well. Fry for a further 2-3 minutes, stirring all the time.
Add the yoghurt, one tablespoon at a time and stir until it is blended in with all the other ingredients.
Add the cream and stir well. Bring the mixture to a light simmer and add the sultanas. Cover pan and cook over a low heat for 20 minutes. Add the garam masala, stir well and serve.