As I was in a rush to make lunch today, I realised I hadn’t made a curry for over a month. But I wanted something different, so I decided to use a Korma Spice mix that was calling out for me in the pantry.
An aromatic super-spicy hot traditional Korma was ready in a few minutes, with simple ingredients.
SUPER HOT CHICKEN KORMA
2lbs boneless, skinless chicken breast, cubed
1 large red onion, thinly sliced
2 tbsp minced ginger
1 tbsp minced garlic
2 cups natural yogurt
2 tbsp finely chopped cilantro (optional)
4 tbsp grapeseed oil (or any oil of your choice)
3 tbsp Korma spice mix (I used the ‘National’ brand)
Heat the oil in a pot, and saute the onions until they are golden brown. Remove the onions from the pot and blitz them into a smooth paste.
In the same pot, saute the ginger, garlic and chicken for a couple of minutes before adding the yogurt and the spice mix. Stir well to ensure all the chicken pieces are coated well, cover the pot and simmer until chicken is cooked through.
Stir in the onion paste and the cilantro, and cook uncovered until the oils separate in the gravy.
Serve with rice and a fresh green salad.