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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).
Course Dinner, Lunch
Cuisine Indian
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

  1. 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.
  2. Add the grated (yes finely grated using a grater) onion. Fry for another 2-3 mins.
  3. Now add the ground coriander, ground cumin, curry powder, ginger, garlic. Fry for another 30 secs.
  4. 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.
  5. Add half a can (200g) of chopped tomatoes, plus the chicken stock.
  6. Season with the salt and pepper.
  7. 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.
  8. 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.
  9. 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.