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 “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.