Korma chameleon, healthier take on a classic

Originally my blog was going to be mainly about movies and food, as I’ve been struggling to blog much lately, or find time to read the blogs of others I thought I would go back to the roots a bit and do a couple of food posts.

First up is the Korma that could have been. I would love to tell you how wonderful this recipe worked out, but instead I’ll just tell you how to make it better, along with telling you what you need. Straight off the bat, apologies for the photography, my kitchen isn’t blessed with studio lighting and anyone who can make a korma, served with basmati rice on a white plate look amazing is a better man than I.

It should serve 4 and take approximately 30 mins to make.

You will need;

  • Chicken (4 breasts) cut into chunks
  • 2 medium onions
  • 4 Garlic cloves, crushed or finely chopped
  • 4 tbs sunflower oil
  • 1.5 tsp garam masala
  • 0.5 tsp cayenne pepper
  • 500g natural yogurt
  • 50g ground almonds
  • handful of chopped coriander
  • basmati rice

A token shot of some of the ingredients;

I didn’t bother putting the chicken in this picture, as raw chicken wouldn’t add much value, but this should give you a visual idea of the amounts of each required.

  • First you need to heat 2 tbs of the oil in a suitably sized pan (suitable to hold all your ingredients by the end) add one onion (chopped) and the garlic for 2-3 mins.
  • Add another tbs of oil and then the garam masala and cayenne, continue cooking for about a minute, this is when the kitchen starts to smell good and it should look a little something like this;

  • Add the chicken and cook for another couple of minutes, then stir in the yogurt and the almonds.  Let it simmer for 8-10 minutes or until the chicken is cooked;
  • Meanwhile (as you may see in the background of the pic above) slice the remaining onion as thinly as possible and fry in the remaining oil till brown and crisp. Once ready remove using a slotted spoon and drain on a paper towel.
  • When ready to serve stir through the coriander, and serve on a bed of basmati rice with the crispy onions on top

Things to remember 

I used a recipe from BBC Good Food, which if you dont use is a fantastic resource for recipes etc, however it doesn’t recommend any seasoning throughout the recipe and if certainly needs it, add some before it gets to the table.

I used 1% yogurt to try and be healthy. Dont. Your Korma needs to be creamy, although this was ok, it wasnt as good as it should have been and this was the main reason. Also don’t dump the whole pot in then realise you need 500g and the the pot is 750g.

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1 Response to “Korma chameleon, healthier take on a classic”



  1. 1 Dr Pepper ribs recipe « The thoughtherder’s Blog Trackback on August 7, 2011 at 1:36 pm

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