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
Ultimate version
Marinated thigh, a fried-onion and cashew base, whole spices, double cream and saffron.
Per serving£4.75
Total cost£19.00
Time1 hr 30 min
Ingredients for 4
- 700 g free-range chicken thighs , boneless, diced
- 3 onion , finely sliced
- 80 g cashew nuts , soaked
- 6 cloves garlic , made into a paste
- 30 g fresh ginger , made into a paste
- 1 pinch saffron threads , steeped in warm milk
- 150 ml double cream
- 3 tbsp ghee
- 1 tsp rosewater
- Marinade
- 150 g Greek yoghurt , for marinade
- Whole spices
- 4 green cardamom pods , bruised
- 1 cinnamon stick
Method
- Marinate the chicken in the Greek yoghurt for at least 30 minutes.
- Fry the sliced onions in the ghee until deep golden, then blend with the soaked cashews to a smooth paste.
- Bloom the cardamom and cinnamon in fresh ghee, then add the garlic and ginger pastes.
- Add the marinated chicken and seal, then stir in the onion-cashew paste with a little water.
- Simmer gently for 25 minutes, then stir through the cream and saffron milk.
- Finish off the heat with a few drops of rosewater and rest before serving.
- Scatter with toasted cashews and a swirl of cream to plate.
Equipment
- blender
- 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.
