Mains
Indian
IndianChicken Korma
A mild, creamy and fragrant chicken korma shown three ways. The basic leans on a korma paste and coconut, while the ultimate builds a from-scratch nut and cream sauce with marinated thigh, whole spices and a saffron finish.
Gluten-free
Better version
Chicken thigh, ground almonds and yoghurt for a richer, nuttier sauce.
Per serving£2.88
Total cost£11.50
Time1 hr
Ingredients for 4
- 600 g boneless chicken thighs , diced
- 2 onion , finely chopped
- 4 cloves garlic , crushed
- 25 g fresh ginger , grated
- 60 g ground almonds
- 150 g natural yoghurt
- 100 ml single cream
- 2 tbsp vegetable oil
- Spices
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
Method
- Soften the onions in the oil until pale gold, then add garlic and ginger.
- Stir in the coriander and cumin and cook for a minute.
- Add the chicken thighs and brown lightly, then whisk in the yoghurt off the heat.
- Stir in the ground almonds and a splash of water, then simmer for 25 minutes.
- Finish with the cream and garam masala and warm through gently.
- Rest for a few minutes before serving so the sauce thickens.
Equipment
- heavy-based pan
The three ways, side by side
Budget
Chicken breast in a jar of korma paste with coconut milk; quick and mild.
Better
Chicken thigh, ground almonds and yoghurt for a richer, nuttier sauce.
Ultimate
Marinated thigh, a fried-onion and cashew base, whole spices, double cream and saffron.
