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.
Ingredients
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
Method
Serves 4
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.
Wow! This looks fantastic. Very impressed that you make your own yogurt.
Thanks.
This looks amazing. I have never done any Indian cooking at all. Must try this. I think the kids will love it.
If you are making for the family, I would leave out the cayenne pepper. It is quite hot. Hope you enjoy it.
I haven’t had much Indian cuisine, but I would definitely like to start trying it more. This looks delicious, I will have to give this recipe a try!
I do hope you enjoy it. Indian food can be quite spicey.
I love all kinds of curries and your chicken korma looks really good. Home mixes are always better than the jar stuff.
I agree. My Mum used to make curry when I was little. But, it was her version of curry and nothing like a proper one. I have been lucky to have a lot of Indian friend s who have inspired me to try making lots of different dishes.
This looks great, a korma is my favourite curry and I am never put off by people who say it is ‘boring’ to order in a restaurant!
I think it is just very tasty.
Would you be able to post the recipe on how you made your yogurt? Can you do this without a yogurt machine?
I am really pleased that you like this recipe. I have a confession to make. I used the Easy Yo yoghurt maker to make the yoghurt it is really easy to use and not too expensive.
that looks soooo delicious! i am definitely making this soon!
You will not be disappointed. I’m glad you like the recipe.
I love Indian food, and that looks so delicious. Care to send it my way? It’s almost lunch time…
I’ve nominated you for the Kreativ Blogger and Sunshine Awards. See them here: http://treatstrinkets.blogspot.com/2012/04/birthday-cake-cupcakes.html
Welcome to my world my friend
Seems like you are grasping the beauty of Indian cooking like a pro – stunning recipe and pictures
Cheers
Choc Chip Uru
My closest friend at school was Indian and I loved her Mum’s cooking. Another really close Indian friend showed me how to make loads of dishes and I have adapted them to suit our tastes. Glad you like the recipe. My husband is the photographer, so, I will pass on your compliments to him. Thank you
Indian food is one ethnic food that I haven’t tried to make at home myself, but I really should. Looks so yummy Jen. And good job on making your own yoghurt!
Thank you. Yes, you really should have a go at making ethnic food. It is a lot easier than you think.
you made THAT?! WHOAA!! That is really impressive!! I am a huge fan of Indian food too! but I’ve never had the courage of making my own just because I shake in fear just from the sight of the long ingredient list! Great job!! i would love to have this with some warm naan.. mmm.!
I used to put off by the long list of ingredients too. Then I came up with an idea on how to make sure that I put all the spices etc in. I start with everything on my left and as I use it, I put it to my right. That way I makes sure I don’t leave anything out. After that it is easy.
I’m glad you like the recipe.
This is another recipe which I wish to try. I cook Indian once or twice a week. Like you I have experimented with recipes before finding 3 – 4 dishes that we really love (it’s now time to add a new one!). No frozen garlic or ginger for me, these two fresh ingredients do not last long in my cupboard.
I have a confession to make. I too usually use fresh garlic and ginger (the frozen is for emergencies). I forgot to get the garlic and ginger! But, decided to use the frozen to demonstrate that you can. I do hope you enjoy the recipe and thank you for your comment.
Last night I prepared this recipe! I quote my husband “this is the best Korma I have eaten in a long time” Thank you Jen
I am so pleased that you enjoyed it. I know we like it but, that doesn’t mean anyone else will. Thank you.
Like David, I am also impressed that you make your own yogurt, because I haven never seen a non Indian person doing that. Kudos for making yogurt and the Korma.
Thank you. I am really pleased that you like my humble attempt at making an Indian dish.
Jen, I’m so impressed by making your own yoghurt. It’s like being on Come Dine with Me when a host hasn’t baked their own bread. Your curry spread looks great. I’m gutted as I’ve just made a delightful curry for tea tonight also. Unfortunately my photo’s don’t do it justice like yours. Must try harder.
Looking forward to parts 2/3/4.
I cannot take the credit for the photographs. My husband takes those. Glad you like the recipe.