Herbies Spices Recipes
Ckicken Korma
Description
A lovely Northern Indian curry, with the ground almonds, saffron and yoghurt indicating that it originated as a luxury dish for the Mughals.
Ingredients
At a glance
Chicken & Pork
Serves
2-4
¼ teaspoon Herbie’s Spices Saffron Kashmiri Whole (optional)
1½ tablespoons ghee or oil
1 onion, chopped finely
1 clove garlic, chopped finely
1 tablespoon Herbie’s Spices Korma Curry
1 tablespoon ground almonds
500g chicken pieces
1 teaspoon Herbie's Spices Sea Salt, ground
½ cup plain yoghurt
1 tablespoon fresh coriander leaves
Methods/steps
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Soak saffron in 1 tablespoon warm water, if using.
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Preheat oven to 100ºC.
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Heat oil, add onion and garlic and stir until transparent.
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Stir in spices, almonds, and ½ cup water. Cook for a minute.
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Add meat, stirring to coat, then add saffron with its water, salt and yoghurt.
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Mix together well, bring to a simmer, and remove to a 100ºC oven for 1-2 hours.
Additional Tips
Sprinkle with coriander leaves before serving with steamed rice and accompaniments.
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