Forget the bland korma from the local takeaway and opt for this fantastic, aromatic korma recipe which is simple to prepare and full of punchy spices! Great for a weekend supper with friends, this recipe can be easily multiplied.
Garnished with fresh ginger, red chilli and banana chips, this curry is best served with saffron rice and naan bread!
2tbsp Vegetable Oil, 2 Medium Onions (Finely Sliced), 2 Garlic Cloves (Crushed), 2 Bay Leaves, 1 Cinnamon Stick, 4 Cloves, 3 Cardamom Pods, 1 Star Anise, 1/2tsp Cracked Black Pepper, 1 Green Chilli (Sliced)
2 Chicken Breasts (Diced), 1/2tsp Ground Turmeric, 1/2tsp Fennel Seeds, 1tsp Cumin Seeds, 1/2tsp Ground Cumin, 3 New Potatoes (Quartered), 1 Can Coconut Milk, 250ml Water
75ml Natural Yogurt, 2″ Fresh Ginger (Thinly Sliced), Juice 1/2 Lemon, 1tsp Sea Salt, 1 Red Chilli (Sliced), 2tbsp Dried Banana Chips
1) Heat the oil in a casserole dish over a medium heat. Add the onion and garlic and cook for 5 minutes until soft, stirring frequently. Add the bay leaves, cinnamon stick, cloves, cardamom, star anise, black pepper and green chilli and continue to cook for a further 3 minutes.
2) Add the turmeric, fennel seeds, cumin seeds, ground cumin and new potatoes and cook for 2 minutes, stirring continuously. Add 200ml coconut milk and all of the water to the pot and bring to the boil. Simmer for 15 minutes.
3) Add the chicken and continue to simmer for a further 15 minutes or until the chicken is cooked.
4) Once the chicken is cooked, add the remaining coconut milk, yogurt, sliced ginger, lemon juice and sea salt and bring to a simmer for 2-3 minutes, stirring well to combine.
5) Garnish the curry with the sliced red chilli and banana chips and serve with rice and naan bread.