Success! And Chicken Korma

November 21, 2006




tcg-girlies.jpgYesterday was a resounding success. I managed to stay sober until the food was ready and use the art of delegation to perfection.

Nicki washed up the early lot of empty tupperware, while Alice served drinks, Francesca stirred food and Polly laid the table. All I had to do was co-ordinate the process and masalas at the right stages. Oh, and lead the Bollywood dancing lessons at the end.

The girls were attentive until the wine shortened their combined concentration span to that of a dragonfly. I think they may need the recipe for the chicken korma, so they can test their new found skills (I live in hope ladies)…

chicken-korma.jpgHere is my recipe to serve 4:

750gms chicken (I used a mix of drumstick and leg pieces)
2 large onions, sliced fine
3 garlic cloves
1.5″ ginger
3/4 tsp turmeric powder
3/4 tsp chilli powder
Whole spices: 4 cardamoms, 4 cloves, 4 whole black peppers, 2 small bay leaves
Half tsp sugar
3/4 tsp garam masala
300ml thick Greek yoghurt
Half cup water
3 tbsp sunflower oil
Salt to taste

Heat the oil and when hot, add the whole spices and sugar. When the sugar caramelises, add the onions and fry until translucent. Puree or chop finely the ginger and garlic. Add these to the translucent oinions and fry until the micture starts going brown.

Add the turmeric and chilli powder. Fry for five minutes until the pungent smell goes. Then add the thick yoghurt and fry for another five minutes.

It’s very important to use very thick set yoghurt because thin slippery yoghurt will split and give you a horrible curd like gravy. Thick yoghurt will split too but reconstitute while cooking and make no difference to the final taste and texture of the dish.

Now add the chicken and stir it well into the masala mixture. Brown the chicken and then lower the flame, add half a cup of water and simmer untiltthe chicken is almost done. To finish, stir in the garam masala for the last five minutes of cooking and add salt to taste.



8 Responses to “Success! And Chicken Korma”

  1. Jackie Ridler Says:

    June 27th, 2017 at 11:32 am

    Hello Mallika

    Where can I purchase your recipe book? Information would be greatly appreciated.

    Kind regards

    Jackie Ridler

  2. brew llc bottle Says:

    November 9th, 2014 at 7:48 pm

    Normally I do not read article on blogs, but I wish to say that this write-up very compelled
    me to try and do so! Your writing taste has been surprised me.
    Thanks, very great post.

  3. manoj Says:

    July 11th, 2013 at 8:29 am

    lovely looking korma and staying soberish…I too struggle with this when cooking for guests..glad to hear I’m not alone

  4. Robina Says:

    August 6th, 2011 at 6:02 pm

    thanx i made your receipe and everybody liked it

  5. adam Says:

    November 13th, 2010 at 10:56 pm

    thanks for the recipe! i’m confused, do i brown the chicken in the curry, or separately and add it later? i can’t see how it would brown with in the yogurt sauce… great blog.

  6. sandeepa Says:

    November 22nd, 2006 at 11:02 am

    Hey Mallika,
    You seemed to have alot of fun cooking & eating. Was this the cookery lesson you talked about in the earlier post ?
    Have a great trip to Cal and have fun

  7. Christopher Marshall Says:

    November 22nd, 2006 at 2:06 am

    I was fotunate enough to try the left overs last night. What a great dish it was. Thanks Mallika. Keep up the good work and maybe one day I’ll cook for you in return :).

  8. jules Says:

    November 21st, 2006 at 4:55 pm

    Congrats on the lovely looking korma and staying soberish…I too struggle with this when cooking for guests..glad to hear I’m not alone

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