Friday, 12 October 2012
Fakeaway Friday - Chicken Korma
Korma always brings a smile to my face as I remember when He Who Must Be Fed and I were first dating, he'd never had a curry before, and Korma was his first try. Cruel girlfriend that I was I couldn't stop laughing as the tears streamed down his face, I'd never before met anyone who considered a Korma spicy. I was very lucky in the end though as he married me anyway, despite the cruel laughing.
I've tried a few Korma recipes over the years, and this is the best yet. I'm not going to say the balance is perfect, but most portions of Korma will have over 800 calories and I don't feel it lacks in the rich and creamy department. A lovely mock indulgence at the end of the week.
3 skinless chicken breasts (approximately 350-400g)
25g low-fat natural yoghurt
1 tbsp sunflower oil
400g chopped onions
4 garlic cloves, peeled and sliced
20g piece fresh root ginger, peeled and finely grated
8 cardamom pods, seeds crushed
1 tbsp ground cumin
1 tbsp ground coriander
1/2 heaped tsp ground turmeric
1/4 tsp hot chilli powder
1 bay leaf
1/2 tsp cinnamon
1/2 tsp nutmeg
3 whole cloves
1 tbsp plain flour
small pinch saffron
2 tsp caster sugar
sea salt, plus extra to season
3 tbsp double cream
Cost per portion: £1.09
Nutrition: 326 calories, 17g carbs, 33g protein
Cut each chicken breast into bite-sized pieces, season with pepper and put them in a non-metallic bowl. Stir in the yoghurt, cover with cling film and chill for a minimum of 30 minutes but ideally 2–6 hours.
Heat the oil in a large, non-stick saucepan and add the onions, garlic and ginger. Cover and cook over a low heat for 15 minutes until very soft and lightly coloured. Stir the onions occasionally so they don’t start to stick.
Once the onions are softened, stir in the crushed cardamom seeds, cumin, coriander, turmeric, chilli powder, cinnamon, nutmeg and bay leaf. Pinch off the ends of the cloves into the pan and throw away the stalks. Cook the spices with the onions for five minutes, stirring constantly.
Stir in the flour, saffron, sugar and pinch of salt, then slowly pour 300ml cold water into the pan, stirring constantly.
Bring to a gentle simmer, then cover and cook for 10 minutes, stirring occasionally.
Remove the pan from the heat, take out the bay leaf and blend the onion mixture with a stick blender or food processor until smooth.
The sauce can now be used right away or chilled until 10 minutes before serving. You can also freeze and defrost a few hours before needed. You may need to add a little extra cream or water when heating.
Drain the chicken in a colander over the sink, shaking it a few times – you want the meat to have just a light coating of yoghurt.
Place a non-stick frying pan on the heat, add the sauce and bring it to a simmer.
Add the chicken pieces and cream and cook for about 10 minutes or until the chicken is tender and cooked through, stirring regularly. Exactly how long the chicken takes will depend on the size of your pieces, so check a piece after eight minutes – there should be no pink remaining.
Adjust the seasoning to taste, then serve.