Quick chicken korma
Ingredients
4 cm piece fresh ginger, peeled and coarsely chopped
5-6 garlic cloves, peeled and coarsely chopped
6 tbsp vegetable oil
3 bay leaves
5 cm cinnamon stick
8 cardamom pods, crushed in a pestle and mortar
4 cloves
¼ tsp black cumin seeds (or regular cumin seeds)
130g/4½oz onions, peeled and finely chopped
1 tbsp ground coriander
1 tbsp ground cumin
3 tinned plum tomatoes, chopped
1.5 kg/3lb 5oz chicken pieces, skinned and cut into serving portions
¼ - 1 tsp chilli powder
¼ tsp salt
3 tbsp single cream
250ml/8 ¾fl oz water
Preparation method
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Put the ginger, garlic and 3 tbsp water in the container of an electric blender. Blend until you have a smooth paste.
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Put the oil in a wide frying pan or saute pan and set over high heat.
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When very hot, put in the bay leaves, cinnamon, cardamom pods, cloves and cumin seeds. Stir once or twice and put in the onions.
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Stir and fry for about three minutes or until the onions turn brownish.
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Put in the paste from the blender, and the ground coriander and ground cumin and fry for a minute.
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Put in the chopped tomatoes and fry for another minute.
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Add in the chicken, chilli powder, salt and 250ml/8 ¾fl oz water.
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Bring to a boil. Cover, turn the heat to medium and cook for 15 minutes, turning the chicken pieces over now and then.
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Remove the cover, add the cream and cook on high heat for another 7-8 minutes or until the sauce has thickened. Stir gently as you do this.
