Corma is a recipe that we're all very familiar with.
Now instead of going down to the supermarket and buying a jar or going to your local restaurant,
I'm going to try and change your whole perception of it and show you just how simple it is to
make.
It's literally going to take us about 30 minutes and we'll start off by chopping up some of
those simple ingredients.
Little bit of garlic and just a little bit of fresh ginger.
Always love putting fresh ginger in when you're making a curry.
I really think it just gives that sort of really distinctive strong taste.
Same thing with the chili, nice thin slices.
I'm not going to go too heavy on the chilies because Corma really is known as a sort of
light mild curry.
And we want to keep those onions pretty whole so we're just going to give it a rough chop.
We're not looking for anything too small here.
So all our lovely fragrant vegetables ready.
Next thing we're going to do is we're going to heat up our wok.
Into the wok goes vegetable oil.
Now you could at this stage use ghee which is like clarified butter but I'm just trying
to really keep this simple for you today so it's very readily available ingredients.
So generous with the oil.
Wait till it comes up to a nice temperature.
You really want to cook these things quite fast so you're looking for a little smoke
and temperature in there.
That's just about it and you'll hear the sizzle.
That's what you're looking for.
So in they go.
Now because of that high heat very important that you keep them moving at this stage and
would have a tendency especially the garlic to burn quite quickly so just constantly moving
those around.
I'm also going to prep up my chicken breasts.
So little chunks try and keep them uniform in size because what we're trying to do with
the chicken is we want to cook it but we want to make sure that it cooks evenly so that
if you keep them nice and uniform in size that's what will happen.
Next thing we're going to start doing is adding in some of those flavourings that you associate
with korma.
So first up a little bit of ground coriander.
We're also going to add in turmeric which will give it a very distinct flavour and that
lovely colour.
And then last but not least garam masala.
What we're doing here is we're trying to cook out the spices.
Some people might jump to the next stage a little bit too quick and what you get is that
sort of little raw taste from the spice so by generously taking our time over that sort
of high temperature we'll cook those spices out.
At this stage I'm actually going to turn that temperature down ever so slightly just
as we have a little bit more control over it.
Next ingredient to go in there tomato puree.
Moving it around at this stage continuously because the tomato puree would have that tendency
to sort of stick to the bottom.
Really good aroma is coming off that and it's just about time to add in that chicken.
So what we're looking to do at this stage is just seal that chicken in so it stays really
nice and juicy constantly moving it around.
Now the most important part of the korma this is where we're talking about heat control.
So I really want to turn it down to a very very low temperature.
What we want to do is when we add in this yogurt and the coconut milk we want it to
simmer away really really gently for about half an hour 40 minutes.
If you've got that temperature too high that's going to curdle on you the yogurt so turn
it right down as low as you can.
Just mix that all up.
You've got to keep this stirred all the time just loosen it up from the bottom of the pan
every couple of minutes and I guarantee you if you follow those simple steps you're going
to end up with a really good korma.
Now that's been on for another 15 minutes and you can see that the sauce is just thickened
up ever so slightly.
I can tell that that chicken is just really moist and tender in there.
If you're not 100% sure yourself just take a little piece out cut it in half and make
sure it's white all the way through.
So I'm going to turn the heat off on that.
I'm just going to add in a couple of extra little flavorants.
First up coriander just very very roughly chopped.
And that goes and now almonds.
Not everybody would add almonds I just think they add a really nice texture and a little
extra dimension and flavor.
So in they go and just stir those in gently very important that you do this at the absolute
last minute.
Now to serve that up I'm just going to go with a little bit of rice.
So just spoon generous amount of the meat and the sauce over the rice.
You can see that coriander is still nice, vivacious green color, there's lovely textures
and flavors in there.
And now you can see just how simple it is to make a chicken korma.
There's absolutely no point going out to a restaurant and spending loads of money and
fight all your friends over you too can now make chicken korma.
