Chicken Korma (GF, TMX) rough guide only

i was craving butter chicken last night but had no fennel seeds so decided to do chicken korma instead. I"m finding now that homemade just beats takeaway hands down, the bought ones are just too greasy and oily to eat and enjoy.

anyway, this is the second time i've made this in the thermomix and i had to start from scratch again because i hadn't written down the instructions last time. i'm sure there'd be a chicken korma in the new indian cookbook but i wouldn't know as i didn't get one before they went out of stock :(

WARNING: this is a very very rough "recipe", please don't make this and think that it's a failure if it doesn't work perfectly - it still needs tweaking! (feedback welcome)

2 tabs cashews
boiling water to cover
1/4 tspn saffron threads (or 1/4 tspn turmeric)
boiling water to cover
1 tab ghee or oil
pinch nutmeg or blade mace
good pinch ground cloves or 5 cloves
10-12 cardmom pods, lightly crushed
1 cinnamon stick
1 medium onion, peeled & quartered
1" ginger, peeled and halved
3-6 garlic cloved, peeled
around 600g chicken breasts or thighs, cut into 1-1.5" pieces
1/2 tspn chili flakes
1 tspn ground coriander
1/2 tspn garam masala
approx 1/3 cup coconut milk
approx 1/3 cup plain yoghurt
fresh coriander to serve

put cashews in a small bowl and add boiling water to just cover, sit for half an hour
put saffron in a small bowl and add boiling water to just cover

heat ghee or oil 1 minute 100' speed soft
add nutmeg or mace, cloves, cardmom pods, and cinnamon stick. saute for 2 minutes 100' speed soft
remove cardamom pods and cinnamon stick and add onion. scrape down sides and chop speed 5 for 5 seconds or until chopped. saute 3 minutes 100' speed soft
add cashews (reserve water) and chop speed 6 for 5-10 seconds until cashews are finely chopped
fry for 3 minutes 100' speed soft
add chicken along with all the spices (chilli, ground coriander, garam masala, cardamom pods and cinnamon stick and fry for 5 minutes on varoma reverse speed soft
add the cashew water and cook for 10 minutes 100' reverse speed soft (add more water if it starts to stick)
add coconut milk and yoghurt and cook for another 8 minutes 100' reverse speed soft

sprinkle with chopped coriander and serve

note: i felt the chicken wasn't quite done enough, i will probably try cooking it longer next time (but i also had bigger pieces)

based on recipe from Curry


clear marie said...

That sounds so yum!

I made the Butter Chicken from the EDC book last night and like you had no fennel seeds so I used Caraway instead .. It was still really good, though I wished I'd thought to use Coconut Milk instead of Cream ..

And I agree, homemade is so much better than the bottled or bought version ..

brazen's crafts said...

oh thank you, you've reminded me that caraway seeds were the missing spice from the vegie dish in the next post!!!!