Korma is not really a dish but a technique employed in Indian cooking; it simply means braising, literally meaning cooked meat. Classically, a korma is defined as a dish where meat or vegetables are cooked with water, stock, and yogurt or cream added. However, it is a misconception to think that kormas are always rich and creamy as there are many different styles. They can be light and aromatic or rich and creamy, and some kormas are fiery and may use lamb, chicken, beef or game; some kormas combine meat and vegetables such as spinach and turnip. This in an adaptation of a recipe from Delhi, the centre of Mogul cuisine. Give it a try, you won't be disapointed!!
INGREDIENTS:
2 Turkey or chicken breast fillets, sliced or cubed
1 Tin of coconut milk
250g Natural yogurt
3 egg yolks
3 tbsp Mango chutney
1 Onion, chopped
2 tsp Curry powder
4 tsp Garlic paste
2 tsp Ginger paste
1 tsp tumeric
1 tsp Garam masala
5 Vegetable oil
2 drops Almond extract
1 tbsp Toasted flaked (sliced) almonds to garnish
1 tbsp coriander, finely chopped to garnish
Serves 4
