First step
prepare
spice mixture of:
• 6
whole cloves
• 2tsp
(teaspoons) cinnamon powder
• 6
cardamoms
• 2tsp
ground cumin
• 3tsp
curry powder
• 1tsp
of salt
• 1tsp
black peppercorns
v Grind and mix all spices
v before grinding the black
peppercorns and cloves roast them slightly to extract the flavors
Second step
prepare before
you start cooking:
• 4 cloves of garlic (peeled and
chopped)
• about 4cm of fresh ginger peeled
and grated
• 3 large onions (peeled and chopped)
• 6 ripe tomatoes (dice them in small
cubes)
• 800 ml of coconut milk
• 500 g chicken breast (cut them in
big cubes 2cm x 2cm)
• 3tbsp (tablespoons)of sunflower oil
• 50 g of chopped cashew nuts (or any
other nut)
Third step
start
cooking your curry:
• add olive oil and chicken to the
hot pot and sear chicken
• add spice mixture to the seared
chicken and stir fry for 1-2 min
• add onions and continue stir frying
for 2-3 min
• add tomatoes and let it cook for 5
min
• add coconut milk and let the curry
simmer for about 40 min
• do not forget to stir your chicken
korma every couple of minutes to avoid burning
Fourth step
start cooking your (basmati) rice:
• you can start with preparing your
rice 20 min after the curry started simmering
• wash 200g of basmati rice (200g is
enough for 2-3 people)
• add rice wiht 400ml of hot water to
the pot and cook it for 10 min
• take rice pot from fire and cover
it. leave it another 10 min covered.
Fifth step
After about 40 min of simmering your chicken korma curry the consistency of the curry sauce should be
creamy.
This is when your curry is ready to be served.
Serve rice
with curry and sprinkle the chopped nuts over the curry.
You can add
chili powder or pepper to spice up your dish if you prefer.
Enjoy your meal.
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