Nisha Katona's quick chicken korma

You don’t need to call for a takeaway! Ex-lawyer turned restaurant owner Nisha Katona whips up a dish that we all know and love.

The self-confessed curry evangelist shows us how to make her quick-and-easy chicken korma, which gives that takeaway flavour without harming your bank balance.

Quick chicken korma

Serves: 2

Ingredients

For the chicken korma

4 tbsp vegetable oil1 large or 2 small white onion diced finely5cm ginger peeled and grated2 cloves garlic crushed2 chicken breasts, diced into 2 cm pieces1 tsp turmeric ¼ tsp of chilli powder1 heaped tbsp of garam masala4 tbsp of natural yoghurt or creme fraiche

Water to loosen

½ tsp salt to taste2-3 tsp brown sugar2 heaped tbsp ground almondsHandful of finely chopped coriander to garnish1 tbsp pomegranate seeds

For the Indian fried rice

2 tbsp vegetable oil1 tsp cumin seeds1 builder's mug of white basmati rice1 large jug to hold 2 builder's mugs of cold water

Method

For the chicken korma

1. Add the oil to a wok-style pan, then add and brown the onion, ginger, and garlic

2. Now add the chicken breast and cook for a couple of minutes on a medium heat until it begins to colour. Add the turmeric, chilli, and the garam masala. Stir-fry for a minute or two.

3. Now add the yoghurt or creme fraiche and add a bit of water to loosen it. Simmer for around 7 minutes until the chicken is done.


4. Add the salt, sugar and ground almonds

5. Give it a good stir and serve with the rice, garnished with the coriander and pomegranate seeds. 


For the Indian fried rice

1. In a small saucepan add the oil and once it’s hot, add the cumin seeds and fry until they turn dark brown. Now, throw in your rice and toss the grains in the oil. Turn the heat to medium low and add the water.


2. Simmer gently until the rice has nearly absorbed all the water. Put the lid on tightly, and switch off the heat. Leave for 10 minutes and the rice is done.