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 Recipes: Chicken Korma


2 or 3 cloves of garlic - chopped or crushed
2 inch stick of root ginger - grated or chopped
1 medium onion - chopped as small as you can get it
1 large tablespoon full of freshly chopped coriander
3 tablespoons tomato puree
3 teaspoons Pataks curry paste (Korma would be ideal for this)

Main Bit:
1 - 1.5lbs Chicken Breasts, diced
5fl oz tub of natural yoghurt (I use Greek but any is fine)
5fl oz pot of cream (I use double but single is fine)
1 tablespoon ground almonds
1 tablespoon chopped hazelnuts
1 tablespoon chopped pistachios
2 teaspoons garam masala

Spices (mix these dry in a dish before you start):
1 teaspoon cumin seeds
10 cloves
5 brown or green cardamoms
1 teaspoon poppy seeds
1 teaspoon sesame seeds
half teaspoon turmeric


For the gravy:

  1. Stir fry the garlic for about half a minute then add the ginger and fry for half a minute more
  2. Add the onion and fry until it is translucent - about 5 minutes
  3. Add the curry paste, tomato puree and coriander and mix well
  4. Bring up the heat and simmer for at least 5 to 10 minutes - if it looks dry, add some water

Whilst the gravy is simmering:

  1. Stir fry the spices for about a minute being careful not to burn them
  2. Add the chicken pieces gradually, continuing to stir fry until all the chicken has turned white - maybe 4 or 5 minutes
  3. Throw in the yoghurt and cream and mix well and then add the gravy and heat the lot to simmering point and continue to simmer for about 10 minutes
  4. Add the chopped and ground nuts and garam masala, stir well and simmer for another five minutes and HEY PRESTO! It's ready

Serve immediately - there should be enough for 4 - try not to eat the cloves and cardamoms