The Taj Mahal Korma
A classic Mughal dish which can be traced back to the 16th century – my take uses ground almonds which adds to the silky creaminess with the bonus of the additional nutrients. Kormas were often prepared in the Mughal court kitchens, and legend says that Korma was the dish of choice served at the inauguration of the Taj Mahal. It’s really easy to prep and cook so perfect for quick mid week dinner, also the way the chicken is marinated in yogurt and then cooked in cream means it’s super soft so perfect starter food on your blw journey!
Makes enough for 2 grown-ups and a little one
Ingredients
2 chicken breasts – cut into bite size pieces (and 1tbsp vegetable oil to cook)
3 tbsp plain yogurt
1 tbsp vegetable oil
1 onion – roughly chopped
4 whole garlic cloves
Thumb size piece of ginger – grated
10 cardamom pods – bashed
1/2 tbsp cumin
1/2 tbsp coriander
1 tsp curry powder
1/2 tsp turmeric
1/4 tsp chill powder
5 cloves
2 bay leaves
1/2 tbsp honey (if under 1 years old do not include)
1 tbsp plain flour
300 ml water
120 -150 ml double cream
2 tbsp ground almonds
Method
1. Marinade chicken in yogurt for at least 3 hours, or overnight.
2. Heat oil over medium heat on the job add the onion and sweat them off for around 5 mins.
3. Add garlic, ginger and cardamom pods and cook for around a minute, stirring continuously. Add spice and cook for around 30 seconds.
4. Take off heat and add flour, then put back on heat and slowly add water whilst stirring – this should stop it being lumpy. Add cloves, bay leaves and honey and simmer for 5 minutes.
5. Meanwhile heat the oil over a medium heat and place the chicken pieces in, gently fry for around 5 minutes so that the meat is sealed on the outside. It will stay pale in colour because of the yogurt coating.
6. Pour the sauce through a sieve to remove onions etc then pour sauce over the cooking chicken, add around 100 ml of cream and turn up heat. Bring to boil then turn down to a gentle simmer and part cover with a lid.
7. Cook on a gentle simmer, with a lid partially covering, for around 20 minutes, add more cream, as needed, if the sauce reduces. Check the chicken is cooked by cutting through a large piece and then stir through the ground almonds.
Tips
I often prep the sauce to the point before adding the cream at weekend and pop it in the freezer – I also make double quantities too, doing that saves time during the week and makes this dinner sooo easy!
Makes enough for 2 grown-ups and a little one
Ingredients
2 chicken breasts – cut into bite size pieces (and 1tbsp vegetable oil to cook)
3 tbsp plain yogurt
1 tbsp vegetable oil
1 onion – roughly chopped
4 whole garlic cloves
Thumb size piece of ginger – grated
10 cardamom pods – bashed
1/2 tbsp cumin
1/2 tbsp coriander
1 tsp curry powder
1/2 tsp turmeric
1/4 tsp chill powder
5 cloves
2 bay leaves
1/2 tbsp honey (if under 1 years old do not include)
1 tbsp plain flour
300 ml water
120 -150 ml double cream
2 tbsp ground almonds
Method
1. Marinade chicken in yogurt for at least 3 hours, or overnight.
2. Heat oil over medium heat on the job add the onion and sweat them off for around 5 mins.
3. Add garlic, ginger and cardamom pods and cook for around a minute, stirring continuously. Add spice and cook for around 30 seconds.
4. Take off heat and add flour, then put back on heat and slowly add water whilst stirring – this should stop it being lumpy. Add cloves, bay leaves and honey and simmer for 5 minutes.
5. Meanwhile heat the oil over a medium heat and place the chicken pieces in, gently fry for around 5 minutes so that the meat is sealed on the outside. It will stay pale in colour because of the yogurt coating.
6. Pour the sauce through a sieve to remove onions etc then pour sauce over the cooking chicken, add around 100 ml of cream and turn up heat. Bring to boil then turn down to a gentle simmer and part cover with a lid.
7. Cook on a gentle simmer, with a lid partially covering, for around 20 minutes, add more cream, as needed, if the sauce reduces. Check the chicken is cooked by cutting through a large piece and then stir through the ground almonds.
Tips
I often prep the sauce to the point before adding the cream at weekend and pop it in the freezer – I also make double quantities too, doing that saves time during the week and makes this dinner sooo easy!