About this recipe:This is my mum's version of chicken Korma. It can be prepared in less than hour. Cinnamon sticks, whole cloves and cardamom seeds enhance the flavour of the oil in which the onions and chicken are cooked, and the sauce is seasoned with ground cumin and coriander.
1 tablespoon vegetable oil
2 to 4 cinnamon sticks
10 whole cloves
10 cardamom pods
1 onion, thinly sliced
3 cloves garlic, minced
2 skinless, boneless chicken breast fillets
1/2 teaspoon salt, or to taste
1 teaspoon dried crushed chillies
1 teaspoon ground coriander
1 teaspoon ground cumin
100g (4 oz) passata
100ml (4 fl oz) warm water
100ml (4 fl oz) buttermilk
handful chopped fresh parsley
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Method Prep:20min › Cook:30min › Ready in:50min
In a large frying pan, heat oil over medium heat. Cook cinnamon sticks, cloves and cardamom seeds in hot oil for three minutes. Stir in onion and garlic, and cook until soft.
Cut each chicken breast half into 4 pieces, and add to frying pan; cook for about 5 to 8 minutes.
Season with salt, chillies, coriander and cumin. Stir in the passata and water. Continue cooking for 10 minutes.
Stir in buttermilk, and cook for 5 to 8 minutes. Just before serving, mix in the parsley.
Altered ingredient amounts.
I decided to cook the dish differently to absorb more flavour. I sauteed according to instruction and cut the chicken into 5cm cubes and added passata to the pan. I also changed a few spices--using curry instead of cumin and cloves. I added cubed potatoes, green peas, carrots and the buttermilk and let that heat through for 20 min. this dish had some kick! The chicken was also very tender and good. I used a little crème fraiche and that mellowed the hot dish perfectly. - 07 Aug 2008