Ingredients
- 6 Onions if small or 3 large
- 3 tablespoons Oil plus 1 tbsp
- 1 cup Tin tomatoes
- 2 Tomatoes cut in half and grated discard skin.
- 700 grams Chicken breast cubed
- 1 cup Yogurt
- 1 teaspoon Chilli powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Salt
- 1 teaspoon Garam Masala
- 1 teaspoon Cardamom Powder
- 1/2 teaspoon Cinnamon Powder
- 1 tablespoon Cumin Powder
- 1 teaspoon Coriander Powder
- 2 Cloves
- 5 Black Peppercorns
- 1 tablespoon Rose Water
- 1 Star Anise
- 1 Black Cardamom
- 1 Bulb Fresh Garlic
- 1 teaspoon Ginger Powder
Instructions
- Peel and chop onions into small pieces.
- Heat a pan and add 3 tbsp of oil. Add the chopped onions and fry them.
- When the onions have turned golden remove half of them into a bowl.
- Now we want to add all the spices to the pan: Ginger, cumin, salt, turmeric, cardamom powder, coriander, and chilli powder. Add a 1/4 cup of water and stir until the water dries. This should take about a minute or less.
- Add the two grated tomatoes and half a cup of the tinned tomatoes.
- Cover and simmer for 5 minutes.
- Next, mix 1 cup of yogurt, garlic, and the onions which were removed earlier. Blend these until smooth.
- Add the chicken pieces to the pan and cook for 20 minutes stirring occasionally. Add a 1/4 cup water if the chicken appears to be too dry.
- Add the blended yogurt mixture and stir.
- Add Garam masala and the rose water and cook for further 10 minutes.
- If the Korma is too dry add a water until the thickness is to your liking.
- Next remove the dish from heat and garnish with fresh coriander and fresh chillies (optional), ready to serve.
