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Homemade Chicken Korma And Raita

by Naomi (follow)
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Homemade Chicken Korma With Raita
Delicious chicken korma with raita

This fragrant curry is a delicious family favourite and perfect comfort food. The spices blend together and marinate the chicken making it tender and full of flavour. I make this curry from scratch and make it vegetarian, lactose free and low FODMAP as required so no one misses out. Serve with basmati rice, raita and chopped coriander.

Preparation Time: 15 minutes
Cooking Time: 60 minutes (including time to marinate)
Serves: 4

Ingredients
For the chicken korma
1/2 cup natural yoghurt (lactose free if required)
2 tsp coriander
2 tsp cumin
1 tsp cardamom
1 tsp garam masala
1 tsp turmeric
1/2 tsp chilli
1 tsp cinnamon
2 chicken breasts
2 tbsp oil
2 cloves of garlic, crushed (exclude for low FODMAP)
1 large onion, finely cut (exclude for low FODMAP)
4cm ginger, grated
1/2 cup cashews (can substitute with almonds)
2 cloves
3/4 cup cream (lactose free if required, can substitute with coconut cream or natural yoghurt)

For the raita
2 cups natural yoghurt (lactose free if required)
1/4 cup mint, finely cut
1/8 cup coriander, finely cut
15cm cucumber, cubed
1 tsp garam masala

To serve
Basmati rice, cooked per packet instructions
1/8 cup coriander, finely cut

Method
Heat a frypan on medium heat and add the coriander, cumin, cardamom, garam masala, turmeric, chilli and cinnamon for 1-2 minutes until fragrant. Remove from the heat and cool.


Ground spices for the Chicken Korma
Heat the spices until fragrant to make the marinade full of flavour

In a bowl add the yoghurt and cooled spices, stir to combine.
Cut the chicken into bite sized pieces, add to the yoghurt and spice mixture and stir to combine. Cover, refridgerate and marinate for a minimum of 30 minutes. I marinated mine overnight.


Homemade Chicken Korma With Raita
Marinate the chicken for a minimum of 30 minutes

Put a frypan on medium heat add 1 tbsp oil and sauté the garlic and 1/2 onion for 1-2 minutes until caramelised.  Transfer to a food processor, add the ginger, cashews and blend until a smooth paste is formed.
Return the frypan to the heat, add 1 tbsp oil and sauté 1/2 onion until caramelised. Add the cloves and cook for 1-2 minutes until fragrant. Add the paste, stir and simmer for 10 minutes.
Add the chicken to the pan, mix in the paste and stir until the chicken starts to turn white. Add the cream, stir until combined and reduce to a simmer for 20 minutes.


Homemade Chicken Korma With Raita
Simmering the chicken will make it tender and will enhance the flavour

While the curry is simmering make the raita. Put the yoghurt, mint, coriander, cucumber and garam masala in a bowl and stir to combine. Set aside.
Cook the basmati rice as per the packet instructions.


Raita
The raita will have a nice fresh flavour

Serve the curry in a bowl with basmati rice, raita and coriander. Enjoy.


Tips
I use the marinade to make tasty chicken korma kebabs for barbecues. Marinade the chicken overnight for the best result.
For a vegetarian option I add potatoes, cauliflower, carrots, beans, red capsicum and peas.
Substitute cashews for almond meal.
Substitute the chicken with lamb or beef.

For more of my recipes visit Naomi's recipes

Categories
#Homemade chicken korma raita
#Chicken
#Korma
#Raita
#Curry
#Coriander
#Dinner
#Easy
#Family
#Kids
#Make ahead
#Low FODMAP
#Gluten free
#Lactose free
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