Ingredients
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1 tablespoon Vegetable Oil
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1 teaspoon Tomato Paste
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1/4 teaspoon Salt
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1/4 teaspoon Coriander Powder
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1/4 teaspoon Cumin Powder
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1/4 teaspoon Turmeric Powder
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1/4 teaspoon Garam Masala Powder
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4 tablespoons Coconut Milk Powder
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3 tablespoons Ground Almonds
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2 tablespoons Sugar
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250ml Water (boiling)
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6 pieces Meat / Veg / Paneer
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120ml Single Cream
Directions
Ever wondered how to recreate your favourite Indian Restaurant or takeaway korma in your Ninja Speedi. This guide will show you how to get exactly the same fantastic results from scratch at home using only your Ninja Speedi
Embark on a culinary journey through the rich tapestry of Indian flavours with our Spicy Chicken Korma. Hailing from the Indian subcontinent, this dish is a harmonious blend of aromatic spices and creamy textures, offering a luxurious dining experience that perfectly captures the essence of traditional UK-Indian cuisine.
In this recipe, succulent chicken pieces are marinated in a medley of spices, including turmeric, cumin, coriander, and garam masala. The marinated chicken is then slow-cooked to perfection, allowing the spices to infuse the meat with their rich and robust flavours.
The true magic of our Spicy Chicken Korma lies in the velvety coconut milk and yogurt-based sauce. Delicately spiced with cardamom, cloves, and cinnamon, the sauce envelops the chicken in a luscious, creamy embrace. This mild yet flavourful curry is a testament to the art of balancing spices, resulting in a dish that is both comforting and exotic.
Serve the Spicy Chicken Korma with fragrant basmati rice or naan bread, allowing each mouthful to transport you to a world of indulgence. The subtle heat of the spices and the richness of the creamy sauce make this dish a perfect choice for those seeking a decadent and satisfying culinary experience.
Prepare to be swept away by the enticing aromas and exquisite flavours of our Spicy Chicken Korma, a dish that embodies the spirit of traditional UK-Indian cuisine and promises a delightful gastronomic adventure for your palate.
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Steps
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1
Done
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flip the SmartSwitch to AIR FRY/HOB add the oil, coriander, cumin, turmeric, garam masala and tomato paste and mix well add a little hot water and cook for 2-3 minutes to release flavour of the spices until the oil separates |
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2
Done
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add the sugar, ground almonds and coconut powder, stir for 30 seconds adding a little more of the hot water to make a paste slowly add the rest of the water whilst stirring continuously until all the powders are combined |
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3
Done
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add the cream, combine well and bring to a simmer with the lid open for 5 minutes |
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4
Done
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select START/STOP to finish cooking pull out the legs on the Cook & Crisp tray, then place the ray in the top position in the pot place the chicken pieces on the tray and drizzle over 1 teaspoon of oil |
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5
Done
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close the lid and flip the SmartSwitch to RAPID COOKER |
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6
Done
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when the time is up remove the chicken and lift the tray using silicone-tipped tongs add the seared chicken back into the sauce, stir through then close the lid |
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7
Done
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flip the SmartSwitch back to AIR FRY/HOB to reduce to a thicker sauce you can open the lid up to allow more water to evaporate after 5 minutes stir the sauce, and serve. I normally serve my korma when I can scrape the middle with a spatula and the sauce takes a few seconds to return == NOTE== for each additional serving you may need to increase the reduction time by 5 minutes |
