An image showing Fruity Chicken on top of white rice, in a white bowl on a wooden floor.

Fruity Chicken [Korma Style]

 

An image showing a close-up of the fruity chicken on top of white rice.

 

Fruity Chicken – a Twist on a Chicken Korma

 

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 β€œUltimate Curry Bible” by Madhur Jaffrey, I learnt there are three variations of korma:

  1. In India, Pakistan and Bangladesh name korma suggests a rich dish cooked with loads of yoghurt, expensive spices (nutmeg, cardamom or saffron) and nuts.
  2. Malaysian version uses yoghurt as well, but also coconut milk and fresh green chillies.
  3. 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.

 

 

 

Print Recipe
Fruity Chicken [Korma Style]
A delicious chicken dish korma style: with ground almonds, coconut milk, chilli, raisins and bananas.
An image showing Fruity Chicken on top of white rice, in a white bowl on a wooden floor.
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
An image showing Fruity Chicken on top of white rice, in a white bowl on a wooden floor.
Instructions
  1. 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.
  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.
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