As I have said before, this is my birthday month, and in actual fact, this is my birthday week! I wanted to continue on from my gluten free korma sauce recipe that went up a couple of weeks ago, so here is my favourite every curry, a chicken korma. This recipe serves two generously or three slightly smaller portions.
NOTE: I found that the strong spices ‘stuck’ to my clothes so if you are cooking this for a date, or party, be prepared and do not wear your date or party clothes while cooking!
For the Sauce:
Freshly Ground Black Pepper
1 tbsp Olive Oil
1 Large Onion, chopped
6 Cardamom Pods
2 tsp Ground Cumin
2 tsp Ground Coriander
1/4 heaped tsp Ground Turmeric
Pinch of Hot Chilli Powder
2 Whole Cloves, ends removed
2 tsp Gluten Free Plain Flour
Small Pinch Saffron
2 tsp Caster Sugar
1/4 tsp Fine Sea Salt
50g/1oz Low-Fat Natural Yoghurt
150ml Cold Water
For The Chicken:
Approximately 500g Diced Chicken
(Alternatively, you can buy two boneless chicken breasts and cut them to size, whichever you prefer)
Large Saucepan, non stick if possible
Pestle and Mortar
Bowl x 2
Measure out and prepare all of your ingredients.
Place your saucepan on to a low heat and add your oil. Once the oil is hot, add your chopped onion. Cover and cook over a low heat for 15 minutes until very soft and lightly coloured. Stir the onions, with your wooden spoon/spatula occasionally so they don’t stick to the bottom of the pan.
Place your cardamom seeds in your pestle and mortar, crush them, removing the shells. After that, add your cumin, coriander, turmeric and chilli powder to your pestle and mortar, remove the ends of the cloves and, again, add to the pestle and mortar. Give this all a good crush and mix together.
Once all your spices are combined and your onion has softened, stir in your spices and cook for five minutes, stirring constantly.
Place your flour, saffron, sugar, and 1/4 teaspoon of salt, into a bowl and mix together until fully combined. Also, in another bowl or your measuring jug, mix together your cold water and milk until fully combined. After this add your flour mixture and yoghurt to your saucepan, then slowly pour the water and milk mixture into the frying pan, a little at a time, stirring constantly.
Bring your frying pan to a gentle simmer, then cover and cook for 10 minutes, stirring occasionally.
Remove the pan from the heat and blend the onion mixture with a stick blender, or any blender you have access to, until it is as smooth as possible. You can do this in a food processor if you prefer, but let the mixture cool slightly first.
The sauce can now be used right away or cooled, covered and chilled until 10 minutes before serving.
When ready, place your korma sauce back into your saucepan and bring it to a simmer.
Now, if you have bought chicken breasts, cut your chicken into bite-size pieces and then place them into your sauce. If you have bought ready diced chicken, also, place that into your simmering sauce.
Leave to cook for at least ten minutes, stirring occasionally so that the chicken doesn’t stick to your saucepan. Cook the chicken until you cut into it and it is white in the middle.
Serve hot and enjoy!
I hope you love this recipe as much as I do! Let me know what you thought of this post in the comments below, also tag me on Instagram, @vickiiesadventure, link here, so you can show me your lovely creations! Please share this post with your friends and family if you think that they will enjoy it! Also, be sure to see my shop, link here, where you can get most if not all you need to make this creation!
Remember be brave, be happy, be kind, be you!
See you next time…