- 600 gram chicken, you can use chicken breast or thighs
- 100 ml passata or 1 tomato
- 1 onion
- about 2 cm ginger root
- 2 garlic cloves
- 2 tablespoons sunflower or other neutral oil
- 1 tablespoon garam masala
- 1 tablespoon turmeric
- 1 teaspoon ground coriander
- 1 red chili pepper
- pinch of nutmeg
- 1 tablespoon grated coconut
- 100 gram almonds or cashew nuts, or a mixture of both nuts
- 125 ml coconut milk
- rice, naan and green beans for serving
Kitchen equipment needed
- cutting board & chef’s knife
- (small) blender or mortar and pestle
- small bowl
- water kettle
- medium-sized skillet
- wooden spoon
Preparation — 30 minutes
Peel and coarsely chop the onion, garlic cloves and ginger root. For a milder version you can remove the seeds of the chili pepper. Use a small blender or mortar and pestle to create a paste of the onion, garlic, ginger and chili pepper. Then also add the grated coconut to the paste.
Soak the almonds and/or cashew nuts in boiled water for at least 15 minutes. Remove any excess fat or muscles of the chicken and then divide them into cubes. If you’re using a tomato you need to remove the hard parts and then chop the tomato into chunks.
Finishing the Indian chicken korma — 20 minutes
Heat about 2 tablespoons of oil in a skillet and sauté the red pepper paste for a few minutes. Then also add the chicken cubes for a few minutes more and then add tomato chunks or passata. Let it simmer for a few minutes and meanwhile grind the almonds or cashew nuts. You can use the same blender that you already used for the pepper paste.
Add garam masala along with turmeric and ground coriander and then also the nuts. Cook everything for a few minutes more and pour in the coconut milk. Let it simmer some more and season with pepper and salt.
Serve with rice, naan and stir-fried green beans, enjoy!