C46 Desi Chicken Korma

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.

Ingredients

For 1	Continued...
1 - 2 tbspn oil	1 portion c41 pre-cooked chicken (see note 1)
50 gm onion (prepared weight)	¼ tspn salt
2 tspn c41 korma spice mix	20 gm creamed coconut block (see note 2)
½ tspn chilli powder	1 tbspn ground almonds (see note 3)
¼ tspn turmeric	2 tbspn yogurt
300 ml c46 curry base sauce (see note 4)	1 or 2 tspn rose water (optional but 2 tspn recommended)
	1 tspn green chilli (optional but recommended)

Preparation

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

Cooking - 6½ min

Heat the oil in a suitable pan and cook the onion, stirring regularly, for 2 min.
Stir in the c41 korma spice mix, chilli powder and turmeric and cook, stirring, for 30 seconds, adding c46 base sauce as needed to prevent drying and burning.
Stir in the c41 pre-cooked chicken, 80 ml of c46 base sauce and salt and cook, stirring regularly, for 3 min adding c46 base sauce as needed to maintain the desired sauce consistency.
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 c46 base sauce as needed to maintain the desired sauce consistency.

Serving

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.
(4) Dilute the 300 ml of c46 base sauce with 200 ml of water and heat before use. If defrosted from frozen the base sauce can be warmed and briefly blended to reconstitute the colour and consistency.

The main ingredients

Click image to Enlarge

The finished meal

Creamed Coconut

Click image to Enlarge