You already know that I love recipes with an oriental touch, especially those based on massalas or spice mixtures that we usually call curry. Today I bring you a simple variation, a recipe for chicken Korma curry with peach jam that will surely please lovers of intense flavors and especially those who, like me, like contrasts.
Korma curry is a mild variety of Indian curry, which we can easily prepare at home. I accompanied it with basmati rice and gave it a special touch by adding a couple of tablespoons of homemade peach jam to add sweet contrasts. The result, as you will see, an exquisite combination.
We start by sautéing the onion and carrot cut into small pieces in a pan. While it is done, we are preparing the homemade Korma-type curry powders, mixing the seeds well and grinding them in the mortar until we obtain a homogeneous powder.
We also chop the peppers and chilies and add them to the pan. Once everything is cooked, after about ten minutes over low heat, we add the chicken breast cut into bite-sized slices and brown them. When they begin to take color, we cover them with our Korma powder mixture, letting the spices toast while we stir all the ingredients.
Now is the time to add the nuts and a can of coconut milk, or if we don't have it, we can replace it with two thick Greek-type yogurts. As soon as we stir it, the sauce will become creamy and take on the yellowish color of turmeric.
We add the raisins that we will have rehydrated and let the whole thing cook for about five minutes. Before serving it to the table, we add two tablespoons of peach jam and stir to distribute it well in our stew, which will take on a more intense color.
What to serve with chicken korma
I like to accompany this recipe for chicken Korma curry and peach jam with basmati rice sprinkled with green pepper. This time I also brought a peanut chutney to the table so that anyone who wanted could have some on the side, although it was not necessary as the stew was already tasty enough. I recommend that you try it. You will not forget it.
