"Everything about India can be better understood if we accept that there are no generalizations about the country. Every few miles, the language, food, dress, and ways of life change and it's a lan...
- 1 large onion, sliced
- 1 fresh green chile, chopped
- 1/4 cup unsalted cashew nuts
- 3 tablespoons vegetable oil
- 2 teaspoons ginger-garlic paste
- 1 3/4 pounds skinless chicken breast, cubed
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon garam masala, plus extra to serve
- 1/2 teaspoon ground turmeric
- 2 tablespoons cream (optional)
- Boiled rice, Rotis or Parata, to serve
Put the onion, chile, and cashew nuts in a pan with a little after and bring to a boil. Simmer for about 10 minutes, until the onion is very soft, then transfer to a blender and blitz to a paste, adding water as necessary to turn the blades. Set aside.
Heat the oil in a heavy-bottomed saucepan over high heat, then add the ginger-garlic paste, followed by the chicken, and cook until sealed.
Stir in salt to season and the ground spices, then add the onion puree from the blender. Rinse out the blender with a few tablespoons of water and add this to the pan. Cook for 12 to 15 minutes, until the chicken is tender and cooked through.
Stir in the cream, if using, and heat through. Adjust the seasoning the taste, sprinkle with a pinch of garam masala and serve hot with rice, rotis, or paratha.
About this recipe
The word “korma” comes from the Turkish “kavurma,” which means “braised meat.” The word is variously spelt as “quorma” or “qorma” and is often thickened with nuts and cream. In the south, a kurma is similar but has coconut in the curry sauce. In Indian takeaways in the West, a korma is a popular dish among those who do not enjoy chiles, as it has come to mean a pale, sweet curry that is classified as mild. However, some kormas in India, such as the Kashmiri Marchwangan Korma, made with mutton and lots of chile, can be searingly hot. -- from The Indian Cooking Course