Although in my family we have always described this dish as a chicken korma, I have realised that curry specialists may not approve of this. That is why I decided to investigate the subject further. From “Ultimate Curry Bible” by Madhur Jaffrey, I learnt there are three variations of korma:
In India, Pakistan and Bangladesh name korma suggests a rich dish cooked with loads of yoghurt, expensive spices (nutmeg, cardamom or saffron) and nuts.
Malaysian version uses yoghurt as well, but also coconut milk and fresh green chillies.
But if you order korma in an Indian restaurant elsewhere in the world, you will most probably get a mild, creamy dish.
Comparing the below version with the three characteristics I can say it has something in common with each one: there are almonds, coconut milk and chilli there and the course is pretty mild and rich, too. But there are also some unorthodox additions like raisins and bananas. Therefore calling it korma-style is probably a much better idea. However, even though this is not an authentic dish, this Fruity Chicken Korma Style is authentically delicious.
Put the onion, chilli, garlic, curry, turmeric and ginger to a food processor or blender and whizz everything together until you get a paste. You may have to add 1 tbsp of olive oil if the paste is too difficult to whizz.
In a heavy pan heat up the olive oil, add the paste and fry it stirring for 1 minute.
Add the chicken pieces and fry them for 5 minutes on medium heat stirring often to coat in the paste and also to prevent from burning.
Add the cinnamon stick, coconut milk and stock, bring everything to boil and cook for approx. 20 minutes.
Stir in the raisins and almonds, check the seasoning and add bananas.
Take advantage of the chanterelle season and serve them with pasta. But if you want a luxurious dish, add some…
Hi, I am Agnieszka, and I am passionate about delicious but healthy food. Many healthy dishes are bland and uninteresting. I reject this. So I created my blog Tastes of Health to share my yummy recipes for healthier (often plant-based and gluten-free) versions of family favourites.
I look forward to receiving your feedback after you try them.