Food & Drinks
The Randin Chef Korma Chicken Recipe
Korma chicken
Ingredients for 2 people
500 g diced chicken breast
1 finely chopped red onion
2 tbsp Ghee (clarified butter)
2 tsp Garlic and ginger paste
2 cloves
2 Green Cardamom (pods)
2 cc Jeera (cumin seeds)
1 tsp Garam masala
2 tsp Haldi (turmeric)
1 tsp Kashmiri Mirch (chili powder)
250 ml Coconut milk
1 tbsp Fresh chopped cilantro
Salt pepper
Preparation
Ingredients to prepare a chicken Korma, recipe of Michel Randin – credit photo Veronique Gray Vivamost
1. Heat the ghee in a large skillet and sauté the onion, ginger, garlic, cloves, cardamom pods and jeera for 3-4 minutes until the onions are slightly golden.
2. Add garam masala, turmeric and Kashmiri Mirch. Fry over high heat for about 1 minute.
3. Add the diced chicken and sauté for 5-6 minutes.
4. Reduce the heat and add the coconut milk, salt and pepper. Mix everything well.
5. Simmer over low heat for min. 45 minutes while stirring occasionally.
6. Just before serving, add some coriander leaves on the curry.
7. Serve with basmati rice or naans.
Advice and tips
Prepare your curry a day or two in advance and keep it fresh so that the spices have plenty of time to mix and infuse the dish.
To make a 100% vegan dish, replace the ghee with a vegetable oil (olive or rapeseed) and the chicken meat with tofu.
Vivamost tried the recipe of The Randin Chef and found it very easy to make. The chicken Korma was so delicious and as Michel said even better two days later. Although the ingredients are supposed to be for 2 servings it was for us enough for 4.
