Servings: 8
Calories: 399kcal
INGREDIENTS
- ¼ cup vegetable oil (60ml)
- 1 cinnamon stick
- 6 cardamom pods
- 6 cloves
- 2 onions (sliced)
- 3 cloves garlic (minced)
- 2 inch ginger (peeled and grated) (60g)
- 2 lbs skinless boneless chicken breast (cut into bite size pieces (900g)
- 1¼ water (300ml)
- Salt to taste
- 4 medium potatoes (cubed)
- ¾ cup plain yogurt (200g)
Spice Paste
- 6 candle nuts / buah keras** (ground to a paste)
- 3 tbsp ground coriander
- 1½ tsp ground fennel (jintan manis)
- 1½ tsp ground cumin (jintan putih)
- ¾ tsp ground turmeric
- 1 tsp chili powder
- ½ tsp ground pepper
- ⅓ cup water (80ml)
INSTRUCTIONS
- Grind candlenuts to a paste in a coffee grinder. Alternatively, candlenuts may be crushed using a mortar and pestle.
- Combine all spice paste ingredients (including ground candlenut) in a bowl to form a paste.
- In a medium sized pot, heat vegetable oil. Fry cinnamon stick, cardamom pods, and cloves for 1 to 2 minutes or until spices start to pop. Add onions, garlic, and ginger and fry for another 2 minutes. Then add spice paste and continue to cook for 4 to 5 minutes over medium heat. Stir constantly so that the spices do not burn.
- Now, add chicken and continue to cook for another 4 to 5 minutes. Pour in water, cover, and bring to a boil. Reduce heat and allow it to simmer for 10 minutes.
- Add salt and potatoes. Continue to cook for 10 to 15 minutes or until potatoes are tender.
- Finally, stir in yogurt. Allow the sauce to heat through over low heat.
- Turn off stove and let korma sit for 10 minutes before serving.
NOTES
**Candlenuts may be substituted with macadamias or cashew nuts.
NUTRITION
Calories: 399kcal
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