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  • Writer's pictureDavid

Chicken Korma

Tender chicken thighs in a creamy, nutty sauce


The music is from the album Grow on Apple or Spotify

This recipe does take a bit of prep and faffing about, but I can assure you: the time taken and the faffing is what gives it its wonderful taste and texture.


If you cut corners on this, or speed up the cooking times, it just won't taste right.


So - follow the instructions, take your time - leave things to brown, or cool when you're told to.


You won't regret it!

 

INGREDIENTS

chicken thighs - bone in. The flavour is better, but if you just want faff-free chicken breast fillets, go for it

Marinade

yoghurt

ginger

garlic

turmeric

chilli powder

garam masala

salt

coriander leaves

Korma paste

cardamom pods

onion

almonds

cashews

yoghurt

Cook it up

bay leaves

cloves

cardamom pods

cinnamon stick

salt

garam masala

cumin

ground coriander

 

Watch the video


METHOD


MARINADE

  • Into a jug or bowl...

  • 3 tablespoons of plain yoghurt

  • Grate 6 garlic cloves and a good 2 inches of ginger

  • 1/4 teaspoon turmeric

  • 1 teaspoon each of chilli, cumin and garam masala

  • 1/2 teaspoon salt

  • A good clump of fresh coriander leaves - stalks and all

  • Blitz

  • Skin the chicken joints and get them into the mix. Coat them thoroughly and massage it in

KORMA PASTE

  • Heat some oil in a pan

  • Add 3 or 4 cardamom pods

  • Give them 1-2 minutes, stirring them through the oil

  • Add a finely chopped onion and cook till it's browned. That is important - don't rush this!

  • Add around 6 cashews and 3 almonds - it doesn't seem like much, but them's the ingredients, ok?

  • Let them cook for about 5 minutes, then set this aside to cool

  • When it's cool...

  • Pop it in a jug and add 1/4 to 1/2 a cup of yoghurt

  • Blitz to a thick paste

COOK IT UP

  • Heat up about 2 tablespoons of oil

  • Add 2 bay leaves

  • 2 cardamom pods

  • 2 cloves and a cinnamon stick

  • Cook these for about 2 minutes

  • Add the marinaded chicken - marinade and all. The lot

  • Stir it about and cook it for about 10 minutes

  • Add the korma nut paste

  • 1/2 cup of hot water

  • 1/4 teaspoon of salt

  • 1 teaspoon garam masala

  • 1.5 teaspoons of ground coriander

  • Mix it up, bring it to the boil then simmer for around 20 minutes

  • Maybe 15 minutes if you're using fillets

  • Serve with naan or roti

The music is from the album Grow on Apple or Spotify


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