Kurma
A Kurma or Korma is a Mughal (North Indian - of Persian ancestry) curry containing cream or yoghurt. Chicken Kurma is the commonest variety, and in Britain it is mild and usually thickened with thick coconut milk or almond or cashew nut powder or paste. However neither the chicken, the nut thickening nor the mild flavour are obligatory - other meats, or fish, or vegetables may be used, it may be thickened only with cream or yoghurt, and it may be made hot with additional chilis or cayenne. This recipe is for a British-style mild Kurma with almond powder but do feel free to experiment.
INGREDIENTS
- 1 Chicken breast*
- 1 Small Onion
- 1 Tsp Ginger paste
- 30 gm Sultanas
- 1/2 Stock cube
- 30 gm Ground almond
- Water or dry hard cider
- 50 ml Cream or (natural or vanilla) yoghurt
- 60 gm Mushrooms*
- 60 gm Root vegetables*
- 60 gm Green vegetables*
- 30 gm Patak’s Kurma Paste
or (adjust these quantities to taste)
- 1 Tsp Paprika
- 1 Tsp Garam Masala
- ¼ Tsp Cinnamon
- ¼ Tsp Powdered Nutmeg
- ⅛ Tsp Powdered Cloves
- ⅛ Tsp Powdered Cardamom
- ⅛ Tsp Powdered Bay Leaves
These quantities are for one person - it is not practical to make such a small portion,
of course, so multiply them by the number of portions you actually require.
(* These are optional - you can do chicken and vegetables, you can omit vegetables and increase chicken for classic chicken kurma, or you can omit the chicken and have more vegetables for vegetable kurma, or you can use other meats, or meatballs (koftas), or fish, or vegetable koftas - see the Malai Kofta recipe.)
PREPARATION
Dice meat or fish, onions (and other vegetables, if used). Saute onions (and mushrooms if used) in a little oil. When soft add meat (if used) and spices. Cook until meat is cooked on the outside and add water or cider to cover, stock cube, sultanas and any root vegetables. Simmer until the meat and vegetables are cooked - if using tough stewing meat which requires long cooking do not add the vegetables until the meat is cooked (adding more liquid if necessary) and then continue long enough to cook them too (add green veg, if used, ~10 minutes before the finish).
For fish or shellfish Kurma add the raw (bone-free) fish or shellfish when everything else is ready and bring back to the boil and take off the stove at once to prevent over-cooking.
Add the ground almond and cream or yoghurt, stir well and allow to stand for 2-4 minutes before serving with rice and/or Indian breads.
This is a recipe page on the James Bryant (G4CLF) Web-site.
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