SIMPLE CHICKEN KORMA RECIPE | CHICKEN KORMA WITH YOGHURT | KERRY WHELPDALE

yogurt

🥗Healthier: low-fat yogurt

💰Cheaper: buttermilk

Low-fat yogurt reduces calories while maintaining creaminess.

cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk adds a rich flavor with fewer calories.

cashews

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide similar texture and flavor at a lower cost.

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu or chickpeas offer a protein-rich vegetarian option.

Rinse rice twice to remove extra starch.

Add 1 cup of water for 4 servings of rice.

Place a finger on top of the rice and add water to the first crease.

Put the pot on the hob with the lid on, bring to a boil, then reduce to a simmer for 10 minutes.

Turn off the heat and do not lift the lid for another 10 minutes.

Chop the onion finely and crush the garlic.

Grate some ginger and set aside.

Cut chicken into cubes.

Fry the chopped onion, crushed garlic, and grated ginger in a pan.

Add the chicken cubes to the pan and brown them.

Mix 2 teaspoons of cumin, 1 teaspoon of turmeric, 2 teaspoons of garam masala, and 2 teaspoons of curry powder with a bit of boiling water to make a paste.

Dissolve the vegetable stock cube in 2 cups of boiling water.

Add the curry paste to the browned chicken and mix well.

Pour in the stock and half of the yogurt, then reduce to a simmer.

Let the curry simmer to tenderize the chicken and reduce the liquid.

Heat naan bread in the oven.

Add a couple of handfuls of sultanas to the curry for sweetness.

Taste the curry and adjust seasoning if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens