This is my chicken korma recipe. You can adapt it to a veggie korma. I like the look of Yakuta's.
2 tbsp vegetable oil
1 large onion
4cm piece of root ginger
· 4 whole cloves
· 4 cardamon pods, crushed
· 1 tsp ground coriander
· 1 ½ tsp ground cumin
· ¼ tsp allspice
· ½ tsp ground turmeric
· 1 tsp mild chilli
3 cloves garlic
2 tsp tomato puree
75g (3oz) ground almonds
50g (2oz) flaked toasted almonds (optional, for home only)
½ chicken stock cubes
250ml (8 fl oz) boiling water
200ml (7 fl oz) whipping cream
4 skinless, boneless chicken breasts, cut into bite size pieces
salt / pepper
1 Peel and chop the onion. Crush the garlic. Make up the stock cube, with 250ml boiling water
2 Peel and grate the root ginger. Measure out the spices, mixing together, except for the cloves and cardamom pods.
3 Fry the onion, cloves, and cardamom pods for a few minutes until the onion begins to soften.
4 Add the chicken, garlic and ginger, and fry for 4 minutes. Then add all the remaining spices, stirring around to release the flavour.
5 Add the tomato puree, ground almonds, stock and cream, and simmer for about 15 minutes, until reduced to the consistency of thick cream. Taste and add seasoning if required.
6 Sprinkle toasted almonds on top and serve.
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