I love spicy food, that lovely tingle of after-burn is the sign that the level of heat is just perfect. However, while I am not quite up to the “so spicy I sweat” level of enthusiasm, I do know some people who think that there is no point to a curry if you don’t need to brow mop :). On the other end of the spectrum are those that, while they love the taste of spicy food do like just a hint of heat in their curry.
This is why I love making my own curry so I can control how much heat I put into the mix. And so can you with this Chicken Korma dish, just adjust the amount of dried chilli flakes and there you go.
This recipe is ideally best prepared the day before, so the marinade does its magic and makes the chicken tender. But if you are in a hurry, cook it up, I’m sure it will taste great! Which is more than I can say for my photography, which does not do justice to the dish!
Chicken Korma with Cauliflower Rice
700g chicken thighs – boned and only free range.
30g ginger – sliced thinly
3 cloves garlic – sliced thinly
3 tsp garam masala
1/2 tsp dried chilli flakes – more or less as you prefer.
50g blanched almonds – slivers or sliced
11/2 tsp ground cardamom
30g tomato paste
11/2 cups yoghurt, unsweetened/Greek.
3 tbsp olive oil
2 large red onions, sliced finely
75 mls cream (heavy, double)
Freshly ground salt & pepper to taste.
• Place ginger, garlic, garam masala, chilli flakes, blanched almonds and cardamom in a food processor and process until well combined. You can process your almonds first to get them finer if you want the mix to be smoother (I personally like the little crunch you get from a slightly more chunky size).
• Mix together tomato paste and yoghurt in a bowl and add the above mixture.
• Slice chicken into bite sized pieces and add to the yoghurt spice mixture.
• Place in the refrigerator and marinade for at least 3 hours, preferably overnight.
To prepare the Korma
• Melt 30 g butter in a pan on medium heat and add the onion.
• Cook gently until soft.
• Remove from pan and set aside.
• Add the rest of the butter and olive oil heat until bubbling.
• Using tongs add the chicken pieces, but reserve any left over marinade.
• Fry chicken until brown each side.
• Add the cooked onions, leftover marinade and the cream.
• Cover pan with a lid and simmer very gently for a further 20 minutes, stirring from time to time.
• If the mixture looks like its drying out add a bit more cream or yoghurt.
• Adjust seasoning to taste.
• Serve over the cauliflower rice.
Note that you can change out the almonds for cashews and the yoghurt and cream for coconut milk, to make it dairy free.
1 medium cauliflower – washed and sliced into small florets
Freshly ground salt and pepper
3 tbsps olive oil
- Preheat oven to 170c/325f.
- Process the small florets of cauliflower until it resembles grains of rice.
- Place in a large roasting pan.
- Mix in the oil, salt and pepper.
- Cover with tinfoil.
- Roast for 20 minutes or until tender to bite.
- This can easily burn if you remove the foil, so do keep an eye on it.