Fruity Chicken [Korma Style]
Although in my family we have always used a word korma to describe this dish, I have
realized that curry specialists may not approve of this so 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 yogurt, expensive spices (nutmeg, cardamom or saffron) and nuts.
Malaysian version uses yogurt as well, but also coconut milk and fresh green chilies. 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 chili 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 a much better idea. However even though
this is not a really authentic dish, this Fruity Chicken Korma Style is authentically
INGREDIENTS (for 4 portions):
1 onion, roughly chopped,
0.5-1 red chili, deseeded and roughly chopped,
2 garlic cloves, crushed,
2 tbsp mild curry powder,
1 tsp turmeric,
3 cm piece of ginger, peeled and roughly chopped,
2 tbsp olive oil,
500g skinless and boneless chicken thighs, cut into 2-3 cm pieces,
1 cinnamon stick,
400ml can coconut milk,
150ml stock (chicken or vegetable),
50g ground almonds,
2 small bananas (not soft), peeled and cut into half-slices,
Chopped fresh parsley.
1. Put the onion, chili, 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.
2. In a heavy pan heat up the olive oil, add the paste and fry it stirring for 1 minute.
3. 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.
4. Add the cinnamon stick, coconut milk and stock, bring everything to boil and cook for
approx. 20 minutes.
5. Stir in the raisins and almonds, check the seasoning and add bananas.
6. Serve with rice sprinkled with chopped parsley.