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Anjum Anand's Chicken Korma

  • 4 servings
  • Mins
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Korma is the name given to any pale, creamy curry. It can be made with yoghurt, cream, nut and seed pastes and coconut - there don't seem to be any rules. To me, korma comes from the tables of the Mogul royalty. It is usually quite rich but more delicate than many other curries. There is normally a little fried and ground coconut added to the dish but, as I wouldn't go to the trouble of extracting the flesh of a coconut for such a small quantity, I opt for creamed coconut. In this recipe I have tried to restrain my use of the heavier dairy products, but if you wish you can replace some of the yoghurt in the marinade with cream. I think this curry is delicious and it's quick and easy to make.

More recipes by Birgitta F.

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