Chicken Korma (with korma curry paste recipe)

December 23, 2011 at 3:36 am Leave a comment

Since Hisa and I came to my parents’ house from Japan, we’ve been unable to use our laptops with the internet.

My parents have two computers in their house, only one of which is hooked up to the internet.

Although the internet is fairly fast dsl, the computer it’s hooked up to is so incredibly old (it has a floppy drive), that it simply can’t handle doing anything remotely fast or even an average speed. The result is that the internet is quite slow. Although considering the computer itself, the internet does pretty good in terms of speed. The problem is, anything and everything the computer does is horribly slow.

Open a browser? Wait a whole minute for it to appear.

Opening the start bar? Click it, then wait for half a minute for it to appear.

Now I’m not trying to sound impatient with the computer here or anything, but it’s like trying to get a 110 year old man to cook a four course meal. You’ll be dead yourself by the time the meal is ready.

Now, take that situation and you can understand why Hisa, who’s in the middle of trying to find a job via the internet, and myself, a food blogger who likes to update daily, were starting to get a little frustrated with the computer/internet situation.

I began inquiring my parents about WiFi, and how much it would cost to get. My mom, bless her, followed through on my inquiries and called their internet service provider to find out. She discovered that they only needed to pay a one-time fee for a WiFi router, and they could have WiFi. How easy is that?

The very next day, with some encouragement from myself, Dad and I went to the internet provider’s store in town, and bought a router. That evening Hisa and I got it hooked up, and now we can finally use our laptops to access the internet again! Hisa can now continue his job hunt with much more ease, and I can post here at the same time! What a concept, right? We can also use our iphones with the WiFi, and my parents want to get the direct movie download to your TV service by Netflix.

Ah, WiFi. It’s like Christmas come early!

I tried out a new Indian recipe this week. For those who don’t know, I love Indian food (and Thai, Korean, Japanese, Chinese, Italian, Greek, German, and Mexican food), but I only have a few Indian recipes I’ve made before. I think Indian food can be intimidating for a lot of people to cook, because there’s simply so many spices involved, many of which are unfamiliar to people not from that region.

What I’ve realized from some of the Indian dishes I have prepared, however, is that although there are quite a few spices involved in Indian cooking, you see many of the same spices in every Indian dish. Once you have the staple spices, you can make many of the popular Indian dishes that are popular in the West.

I tried out a new Chicken Korma recipe by Jamie Oliver for dinner the other night, and everyone loved it! It sounded a bit complicated at first, as I actually made the korma curry paste, but it was quite easy really! Once I had all my ingredients assembled (which always makes cooking easier), everything went along quite quickly.

Now you don’t have to make the korma curry paste yourself. I’ve provided the recipe for it, but feel free to use store bought korma paste if you want.

I served this with steamed brown rice with turmeric and ginger in it, but plain steamed rice or naan bread would be great with this as well.


Recipes adapted from Jamie Oliver’s Korma Curry Paste and Chicken Korma recipes.

Korma Curry Paste

(makes about 1/2 cup)

  • 2 tsp. cumin seeds
  • 1 tsp. coriander seeds
  • 2 cloves garlic, peeled
  • 1 thumb-sized piece of ginger, peeled -or- 1 Tbsp. ginger paste
  • 1/2 tsp. cayenne pepper
  • 1 tsp. garam masala (if you can’t find this in your regular super market, try a health food store)
  • 1/2 tsp. sea salt
  • 2 Tbsp. peanut or coconut oil
  • 2 Tbsp. tomato paste
  • 2 fresh green chilies
  • 3 Tbsp. unsweetened shredded coconut
  • 2 Tbsp. almond flour
  • small bunch fresh cilantro, washed and diced
  1. In a small pan over medium-high heat, toast the cumin and coriander seeds until golden brown and fragrant. Remove from heat, and grind seeds in a mortar and pestle or food processor to make a powder.
  2. Add powdered seeds and remaining ingredients to a food processor and process until they form a smooth paste.

Chicken Korma

(serves 4 – 6)

  • 1 3/4 lb. skinless chicken breasts
  • 2 medium onions
  • 1 thumb-sized piece of fresh ginger -or- 1 Tbsp. ginger paste
  • a small bunch of fresh cilantro, washed
  • 1 (15 oz.) can of garbanzo beans, drained and rinsed
  • 2 – 3 Tbsp. peanut or coconut oil
  • 1 Tbsp. butter
  • 1/2 c. korma curry paste (either store bought or the recipe above)
  • 1 (14 oz.) can coconut milk
  • 1/2 c. water
  • 3/4 c. slivered almonds, plus more for serving
  • salt and pepper
  • Plain yogurt for serving
  1. Dice chicken into bite sized pieces, peel and finely slice onions, peel and dice ginger, and separate cilantro leaves and stalks. Reserve leaves for serving and finely dice stalks.
  2. Heat oil in a large pot over medium-high heat. Add butter, onions, ginger, and cilantro stalks, and saute, stirring often, until soft and golden, about 8 – 10 minutes.
  3. Add korma curry paste, coconut milk, water, almonds, garbanzo beans, and chicken. Mix well. Bring mixture to a boil, then turn down heat, cover, and simmer for about 30 minutes.
  4. Season with salt and pepper to taste and serve.
  5. Serve chicken korma with rice or naan bread. To top, add slivered almonds, a dollop of plain yogurt, and cilantro leaves as desired.



Entry filed under: Chicken, Indian Food, Recipes, Soups/Stews. Tags: , , , , , , , , , .

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About Me

My name is Rachel. I'm a small-town girl born and raised in Oklahoma, currently living in Japan, who likes cooking, baking, reading, working out, and traveling. Join me in my culinary adventures, my domestic doings, and the story of my life, one day at a time.

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