Hari Ghotra’s Turkey Korma recipe
Let’s revolutionise those leftovers this year and spice up your lives with a delicious festive Korma recipe from our favourite Indian chef, Hari Ghotra who recently visited our Devizes shop for a book-signing and Indian master class!
Hari is currently selling her curry kits in the shop and this recipe works equally well with chicken.
The Korma is still one of the most popular Indian takeaway dishes but because they are usually laden with cream and sugar they can be heavy, sweet and sickly. To help all you curry lovers out there who love this delightful dish but are worried about the calorie content, here’s Hari’s healthy version.
It is flavoured with lots of mild spices and is really simple to prepare. Hari has used almonds to give it the creamy sweetness but steered clear of the coconut milk to keep the calories low. If you like your dishes with a bit more of a kick then just add a little extra chilli!!
To buy the main ingredients for my Korma recipe, check out Hari’s Chicken Korma curry kit available in the shop – It would make a great Christmas present!
6-8 tbsp natural yoghurt
1 tsp turmeric
1 tsp cumin seeds, ground
1 tsp cinnamon powder
1 tsp coriander seeds, ground
Pinch of saffron threads
3cm fresh ginger, grated
4 cloves garlic, crushed
4 skinless Walter Rose free-range chicken or left-over turkey breast cubed
1 tbsp rapeseed oil
1 onion very finely chopped or grated
2–3 tbsp ground almonds
2 tbsp ground coconut
1 tbsp flaked toasted almonds
large pinch fresh coriander, chopped
Grind your whole spices in a spice grinder or pestle and mortar.
Place the yoghurt into a bowl with the turmeric, cumin, cinnamon, coriander, saffron, ginger and garlic and mix well to combine the flavours.
Add the chicken or turkey pieces into the yoghurt mixture and coat all the meat. Leave to marinade for as long as possible.
Heat some oil in a pan and cook the onion until it softens and just starts turning golden (you don't want them too brown). If the onions catch on the bottom of the pan, just add a splash of water to help them cook down.
Add the chicken or turkey and marinade to the pan and stir until the meat just starts to cook.
Reduce the heat and place the lid on the pan and leave to cook for 5 minutes.
Remove the lid and stir in the ground almonds and coconut. If it seems dry, add a little splash of hot water and allow the chicken to cook for a couple of minutes until the chicken is cooked through. Remove the pan from the heat.
Toast some almond slivers in a dry pan until golden, remove and set to one side.
When ready to serve, add some fresh coriander and the toasted almonds.