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Chicken Korma
1 1/2-inch piece of fresh ginger, peeled and coarsely chopped
6-cloves garlic, coarsely minced
6-tbsp vegetable oil
3-bay leaves
1-2-inch stick cinnamon
8-cardamom pods
4-whole cloves
1/4-tsp black cumin seeds (or ordinary cumin seeds)
1-small onion, finely chopped
1-tbsp ground coriander
1-tbsp ground cumin
3 canned plum tomatoes, chopped
3-lbs chicken pieces, skinned
1-tsp cayenne pepper
3/4-tsp salt
3-tbsp heavy whipping cream
Chicken Korma

Add the ginger, garlic and 3 tbsp of water to an electric blender & turn into a smooth paste
Heat the oil in a wide frying pan or sauté pan until very hot over high heat
Add the bay leaves, cinnamon, cardamom pods, cloves and cumin seeds; stir
Add in the onion and stir for about 3 minutes or until onion browns slightly
Take the paste from the blender and add to the pan along with the ground coriander and the ground cumin; fry for one minute
Add in the tomatoes and fry for 1 minute
Add in the chicken, cayenne, salt and 1-cup of water; bring to a boil
Cover and turn heat to medium; cook for 15 minutes, turning the chicken pieces occasionally
Remove the cover and add the cream
Cook on high heat for another 7-8 minutes or until the sauce has thickened, stirring gently