Chicken Korma (0 syns)
A Korma is a sweet creamy Indian curry. This Korma is better than any take-away Korma – and it’s kind to your weight too. And it is even more delicious if you decide to velvet the chicken (i.e. coat the chicken with around 2 tsp of cornflour and half a teaspoon of baking powder – mix together until all coated, and let sit for 20 mins = this adds 2 syns per portion, but worth it).
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Ingredients
- 1 kg chicken thigh pieces deboned and chopped into bite size pieces
- 6-7 button or chestnut Mushrooms – sliced.
- 3 bay leaves
- 1 whole cinnamon stick break in half
- 1 tsp ground or crushed cardamon seeds
- 1/4 tsp crushed cloves
- 2 tsp cumin seeds
- 1 tbsp GROUND coriander
- 1 tbsp GROUND cumin
- 2 tsp mild curry powder
- 4 tsp finely grated root ginger or one frozen cube
- 4 tsp crushed garlic or one frozen cube
- 1 onion – finely grated
- 200 g chopped tomatoes
- 300 ml chicken stock
- 3/4 tsp salt
- 1/2 tsp pepper
- 1-2 tbsp artificial sweetener like Splenda
- 5 tbsp fat-free yoghurt can use fat-free fromage frais too
- Boiled rice
Method
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Add fry light to a frying pan. Add bay leaves cinnamon stick (break into two), cardamom, cloves and cumin seeds. Fry on high heat for only 30 secs – 1 minute.
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Add the grated (yes finely grated using a grater) onion. Fry for another 2-3 mins.
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Now add the ground coriander, ground cumin, curry powder, ginger, garlic. Fry for another 30 secs.
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Add the chicken pieces and the mushrooms. Keep frying until the chicken is browned off a little. Be careful not to burn the spices (they turn black when burnt). Keep the contents moving around. Add a touch of water if it is drying out too much.
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Add half a can (200g) of chopped tomatoes, plus the chicken stock.
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Season with the salt and pepper.
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Bring to the boil , reduce the heat, cover tightly and gently simmer for 25 minutes. Make sure the cinnamon sticks and the bayleaves are fully immersed.
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Add four-five dollops of yoghurt/fromage frais. Add the sweetener to your taste. Mix in. Cook for only a minute more and then take off the heat. Take out the bay leaves and cinnamon stick.
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Serve with boiled rice.
Recipe Notes
Please note: Frozen cubes of garlic or ginger can be found in international supermarkets and in some major English supermarket stores. One rectangular cube measures 3.5cm x 3.5cm x 1.5cm.