Traditional Korma Chicken Curry with a Lime Twist

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korma curry with lime, potatoes and ginger
korma curry with a twist of lime
korma curry with lime, potatoes and ginger
korma curry with a twist of lime

 

 

 

 

 

 

 

 

 

Traditional Korma Chicken Curry with a Twist of Lime 

Blending spices for this dish was super fun. I gentle roasted them in a pan, let them cool and ground them in my coffee grinder. Little did I know it would stain my counters and my white appliance, but the dish was worth it. The smells throughout my house are amazing. It feels like we are in an Indian restaurant.

Ingredients

Curry Powder

  1. 1  tbsp cumin
  2. 1 tbsp coriander
  3. 1-2 dried hot chilies (more if you want to hotter)
  4. 4 cloves
  5. 2 cinnamon sticks
  6. 1 tbsp black peppercorns
  7. 1/2 tsp ground cardamom

In a pan gently roast all the spices listed above, let cool and then grind. Add in 1 tbsp turmeric to your curry powder (note I added the black pepper here, but you can easily add it to the dish itself)

Curry

  • 4 boneless skinless chicken breasts cubed
  • 1 large onion sliced
  • 4 cloves crushed garlic
  • 20 grams peeled and finely grated ginger
  • 1 can coconut milk
  • 4 tbsp butter
  • a pinch of saffron
  • 3 tbsp ground almonds
  • 1-1 1/2 tsp sea salt
  • 1 lime

Method

  1. In a large skillet melt butter and brown your onions on medium. Add in your crushed garlic, and ginger to the mixture for another 5 minutes.
  2. Add in your chicken, curry powder and almonds and mix saute for 10 minutes
  3. Add in your coconut milk and simmer for 30 minutes or until the chicken is soft and cooked through. cook longer on lower for all the flavours to have the full effect
  4. Serve over rice or rice noodles and splash with lime juice

When I was cooking my first propper curry not from a jar, it looked so bland lacking colour I quickly sauteed a red pepper in olive oil and added it to the end. A splash of colour! One tip I got from my Facebook friend Alan, was to make sure you brown your onion well, and he also said curry is always better the next day. So true!

Not everyone knows this, but we have a vegetarian (except homemade hamburgers from organic meat) in our family, so adding chickpeas and potatoes to this dish instead of meat works well. Daniel fished the bits he likes out. Today we decided to serve over rice noodles, but normally jasmine rice best.

Conclusion, next time I will cook it longer on lower, and also add a bit more hot chilies. I made it bland for the kids and added the hot peppers and sauces to our individual plates. Fresh chopped jalapeno peppers on top, roasters red hot sauce or dried hot chilies seem to do the trick for us lovers of all things that bite back! For my first attempt, Creamy Chicken Korma Curry was a big hit at the dinner table.

chicken curry with lime and red peppers
chicken curry, with a twist

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