Chicken Korma

with Philips All-In-One Cooker

Based on 1 rating

45

min

Preparation

60

min

Cook

Hard

Difficulty

5

Steps

29

Ingredients

This delicious Indian delicacy is a heavenly mix of meat and vegetables. Braised in spices and yoghurt, this gives the curry a mouth-watering creaminess guaranteed to please!

Let's start cooking!

Shallots and garlic added to blender to make spice paste

Step 1 - Blend spice and herbs pastes

  • In a blender, add 10 shallots, 3 cloves garlic, 1 pc ginger, and 1 onion, then blend this spice paste until smooth. Set aside the spice paste.
  • In a blender, add 1 bunch parsley, 5 coriander roots, 5 mint leaves, 4 green chilies, and 1 cup water then blend this herb paste until smooth.
  • Set aside the herb paste.
Lemongrass and cinammon added to pan with onions and shallots

Step 2 - Fry the dry spices, spice and herb paste

  • Melt ghee in a pot on medium-high heat and fry 1 sliced onion together with the 5 sliced shallots, then add in cinnamon, star anise, cardamom pods, cloves and bruised lemongrass. Fry till fragrant.
  • Add to the same pot the spice paste and stir-fry for 5 minutes.
  • Add 3 Tbsp korma powder and the herb paste to the pot.
  • Stir well and fry for approximately 20 minutes over medium heat until excess oil begins to appear on the surface
Chicken pieces added to pot with gravy

Step 3 - Cook the chicken

  • When the gravy has reduced and thickened, add in chicken pieces to the pot and continue cooking over moderate heat for 5 minutes.
Potatoes, ground almond and sliced chili added to pot

Step 4 - Cook the gravy

  • Add in coconut milk, 1 cup water, potatoes, and ground almonds, then season with salt, pepper and sugar to taste.
  • Stir well and lower heat and simmer gently over low heat for 35 minutes until the gravy thickens and chicken becomes tender.
Yoghurt and cherry tomatoes added to pot

Step 5 - Finish the dish

  • Prior to serving, add in 150 ml yogurt, 1 tsp calamansi lime juice, cherry tomatoes, and coriander leaves.

    You may substitute coriander leaves with coriander stems.
  • Fold them together and simmer for another 30 sec.

Plate and serve!

Chicken Korma served in a plate with tomatoes, lime and cinnamon

Garnish with crisp-fried shallots, remaining 5 mint leaves and serve hot.

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