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Chicken Korma

Method

 

  • Cut the chicken into 5 cm chunks and toss with 1 tbsp sliced ginger, 2 crushed garlic cloves, a decent amount of seasonings and the lemon juice. Refrigerate for 1-2 hours.
  • When ready, heat the oil in a heavy-bottomed wok (or large heavy-bottomed pan) and toss the peppercorns, fennel seeds, bay leaf, ½ cinnamon stick, cardamom and cloves for a few minutes to toast.
  • Add 3 sliced garlic cloves with the remaining ginger, the onions and green chillies. Mix well, turn the heat down and gently simmer for about 10-15 mins, covered, until the onions are lightly caramelised, stirring now and again. DON’T BURN!
  • Then add the turmeric, paprika and seasonings. Toss to just toast.
  • At the same time, process the almonds and cashews with 2/3 cup cold water to form a paste. Transfer to a bowl and set aside.
  • Then process the onion mixture with about 1/3 cup water until fairly smooth.
  • Wipe the wok clean with kitchen paper towels and add the onion mixture with the marinated chicken. Mix until well coated, cover and cook for about 10 mins until coloured and well sealed.
  • Then add the stock, mix well, cover again and gently cook for about 15 mins.
  • Add the nut paste, stir well and briefly cook until well combined. Taste for seasoning. Then turn the heat off, add the yoghurt with the cream and mix in well.
  • Serve on a bed of steamed rice with chopped coriander sprinkled on top.

 

Ingredients

 

  • 1 kg boneless, skinless chicken thighs
  • 2 good knobs fresh ginger, finely sliced
  • 5 garlic cloves
  • sea salt & freshly ground pepper
  • juice of ½ lemon
  • ¾ cup vegetable oil
  • 1 tbsp black peppercorns
  • ½ tbsp fennel seeds
  • 1 large bay leaf
  • ½ cinnamon stick, broken up
  • 3 cardamom pods, smashed a little
  • 3 whole cloves
  • 3 large onions, chopped
  • 2-3 green chillies, chopped
  • 1 tspn ground turmeric
  • 1 tspn paprika
  • ¼ cup blanched almonds
  • ¼ cup raw, unsalted cashews
  • 1 cup chicken stock
  • 1 cup plain yoghurt
  • 2 good slurps thickened cream
  • 2 tbsp chopped fresh coriander

 

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm