Chicken Korma
Who doesn’t love curry? Its irresistible allure has transcended Southern Asia, becoming a global favourite over the centuries. Thanks to spice trades and migrations, curries have journeyed across the world, evolving into a variety of delightful versions.
In the UK, curry dishes are a national treasure. Curry houses are a common sight, a testament to the long-standing love affair between Britain and Indian cuisine. Two centuries of British presence in the Indian subcontinent fostered this culinary romance, leading to the creation of anglicised curries. These dishes, often featuring meat fried with curry paste, stewed with water, raisins, and shredded coconut, introduced a style of curry that’s virtually unknown in Asia.
The 1960s and 70s saw an influx of immigrants from India, Bangladesh, Pakistan, Sri Lanka, and East Africa, sparking a boom in the restaurant scene. These immigrants adapted their menus to cater to British tastes, giving rise to the beloved curry dishes we know today.
My First British Curry Experience 🍽️
When I first arrived in the UK and visited a random curry house, I thought I’d be on familiar ground. But as I scanned the menu, I was utterly flummoxed. The dishes sounded different from the Indian meals I enjoyed back in Malaysia – except for one familiar word: Korma.
Korma, or Kurma, is a mildly spiced curry, often made with almonds or cashews. Relieved to find something familiar, I eagerly ordered Chicken Korma. But my joy was short-lived. One taste, and I knew this was not the Korma I grew up with. The British version was much thicker, thanks to a yoghurt base, and far milder than the coconut milk-based, slightly spicier version back home.
A Localised Delight 🏡✨
That first British curry experience made me realise how much dishes can adapt to local tastes. Curries not only vary between countries but also within them. Despite the differences, one thing remains constant – curry is a comforting dish that warms both heart and tummy.
As we head into the chillier months of autumn and winter, why not let my version of British Chicken Korma grace your menu? It’s a delicious way to embrace the season and savour a globally loved dish.
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 persons
Ingredients:
2 tbsp sunflower oil
½ tsp black mustard seeds
500g chicken breast, cut into chunks
1 onion, peeled and sliced
6 tomatoes, skinned and chopped
50ml water
150ml yoghurt
a small handful of coriander leaves, chopped
salt
Spice paste:
1cm piece root ginger, peeled and chopped
2 green chillies, deseeded and chopped
2 garlic cloves, peeled and chopped
1 tsp chilli powder
½ tsp turmeric powder
½ tsp cumin powder
½ tsp coriander powder
Method:
1. Put the ginger, chillies and garlic in a food processor and grind until smooth. Transfer to a bowl, add the rest of the spice paste ingredients, mix until combined and set aside.
2. Heat the sunflower oil in a pan over medium-high heat, put the black mustard seeds and sizzle for a few seconds until fragrant. Add the onion and fry for 2 minutes, stirring occasionally until softened. Add the spice paste and cook for 2 – 3 minutes or until fragrant, stirring occasionally.
3. Tip in the chicken pieces and cook until they turn opaque. Add the tomatoes and stir to mix well. Add the water, bring to the boil, then add the yoghurt, stir to combine. Reduce the heat to low and put the lid to a simmer for about 20 minutes or until the gravy starts to thicken.
4. Transfer to a serving dish and garnish with some chopped coriander leaves and serve with boiled rice or naan bread.
