• Home

The term 'Korma' really describes a cooking technique (long and slow) rather than any specific set of ingredients and it can even be fiery. Typically we have come to expect it to be mild and creamy but this 'Desi' version breaks that tradition by ditching the cream and adding chilli and a special spice mix. The rose water adds a delicate flavour and aroma and is recommended.

Preparation

• Chop the onion.
• Chop the creamed coconut block into small pieces.
• Deseed and finely chop the green chilli (if using).

Cooking

1. Heat the oil in a wok or heavy pan and cook the onion, stirring regularly, for 2 min.
2. Stir in the c41 korma spice mix, chilli powder and turmeric and cook, stirring, for 30 seconds adding c41 base sauce as needed to prevent drying and burning.
3. Stir in the chicken, 80 ml of c41 base sauce and salt and cook, stirring regularly, for 3 min adding c41 base sauce as needed to maintain the desired sauce consistency.
4. Reduce the heat and stir in the coconut, almonds, yogurt and, if using, the rose water and green chilli, mix well, and cook for 1 min (ensure that the coconut has fully melted), stirring regularly, adding c41 base sauce as needed to maintain the desired sauce consistency.

Serving

1. Serve with rice and garnish with a little freshly chopped coriander.

Notes

(1) The picture shows marinating chicken. This was an earlier version and is replaced here by the precooked chicken. It is simpler but just as tasty.
(2) The coconut has been reduced from 40 gm to 20 gm but this is a matter of taste.
(3) The ground almond has been reduced from 2 tbspn to 1 tbspn.

---

I'd love to know if you enjoyed this so please email admin@cook4one.co.uk – also feel free to ask for help.

The preparation stage
Enlarge image

The finished meal


Creamed Coconut
Enlarge image