Name: Chicken korma
Total time: 1 h
Yield: Serves 4
Cuisine: Indian
Ingredients: 500g chicken thigh fillets cut into chunks; 1 tbsp groundnut oil; 2 large onions finely chopped; 2 tsp cumin seeds; 2 cloves garlic crushed; 4 tbsp ground almonds; a walnut-sized chunk ginger grated; to serve white or brown rice; 200ml full-fat natural yogurt; 1 tsp light brown sugar; 1 tsp ground turmeric; 1 cinnamon stick broken; 8 cardamom pods bruised; 4 cloves crushed; 1 tsp coriander seeds crushed; ½ mild chilli powder; 1 tsp sea salt flakes

500g chicken thigh fillets
cut into chunks
1 tbsp groundnut oil
2 large onions
finely chopped
2 tsp cumin seeds
2 cloves garlic
crushed
4 tbsp ground almonds
a walnut-sized chunk ginger
grated
to serve white or brown rice

MARINADE

200ml full-fat natural yogurt
1 tsp light brown sugar
1 tsp ground turmeric
1 cinnamon stick
broken
8 cardamom pods
bruised
4 cloves
crushed
1 tsp coriander seeds
crushed
½ mild chilli powder
1 tsp sea salt flakes

Method

step 1
Mix all the marinade ingredients, toss with the chicken then leave for an hour (you can leave longer or even overnight, if you like).
step 2
Heat the oil in a pan with a lid. Fry the onions for 7-8 minutes or until softened and starting to turn golden, then add the cumin, garlic and ginger, and cook for 2-3 minutes. Add the chicken with its marinade and cook for 5 minutes, stirring, until it starts to turn opaque. Add 150ml water and the almonds, stir well and bring to a low simmer. Put on the lid and cook gently for 30 minutes. Serve with rice or naan bread.

*This recipe is gluten-free according to industry standards

Ingredients

Nutrition

MARINADE

Method

step 1

step 2

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