Since I have taken up running, I have tried to embrace a healthier lifestyle. The downside is that I often find myself at a loss as to what to cook for dinner (and I can’t face another grilled chicken breast)
In my quest for healthy, tasty cooking options, I came across this fantastic Chicken Korma recipe found on BBC Good Food
I was really impressed – it was delicious. I will definitely cook it again – yum!
The ultimate makeover: Chicken Korma
Recipe by: Angela Nilsen, BBC Good Food
- 2 tbsp vegetable oil
- 2 medium onions , chopped
- 3 garlic cloves
- about 2cm piece fresh root ginger
- (to give you 2 tbsp finely chopped)
- 5 cardamom pods
- 1 cinnamon stick
- 600g boneless, skinless chicken
- breasts, cut into bite-size pieces
- 2 tsp ground coriander
- 1 ½ tsp garam masala
- ó tsp ground mace
- ½ tsp ground black pepper
- 150ml natural yogurt , not fridge
- 100ml full-fat milk
- 2 small green chillies , deseeded
- and shredded
- handful coriander leaves and
- stems, coursely chopped
- 1 tbsp flaked almonds , toasted
- 250g basmati rice , cooked with a
- generous pinch saffron
- Heat 1 tbsp of the oil in a deep sauté pan or wok. Tip in the onions, then fry over a medium-high heat for about 12-15 mins, stirring occasionally, until a rich golden colour and the pan is sticky on the bottom. While they cook, chop the garlic and ginger. Make a slit down the length of each cardamom pod just deep enough to reveal the tiny seeds. Remove the onions from the heat. Transfer a third of them to a small blender along with the garlic, ginger and 2 tbsp water. Whizz together to make a paste that is as smooth as you can get it. Set aside.
- Return the onions in the pan to the heat, add the remaining oil, cardamom pods and cinnamon stick, then stir-fry for a couple of mins. Stir in the chicken, ground coriander, 1¼ tsp of the garam masala, mace and black pepper, then stir-fry for another 2 mins. Reserve 3 tbsp of the yogurt, then slowly start to add the rest, 1 tbsp at a time, stirring between each spoonful. When all the yogurt has gone in, stir in the oniony paste and stir-fry for 2-3 mins. Stir in 150ml water, then the milk. Bring to a boil, then simmer, covered, for 20 mins, scattering in the chillies for the final 5 mins, by which time the chicken should be very tender. Remove the cardamom pods and cinnamon. The flavours mellow all the more if refrigerated overnight. When gently reheating, splash in a little water if needed to slacken the korma sauce.
- Finish by stirring in the chopped coriander. Taste and add a little salt if you wish. Swirl in the reserved yogurt. Spoon the korma into bowls, scatter a few almonds over each portion with a sprinkling of the remaining garam masala. Serve the saffron rice on the side.