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Chicken Qorma Recipe

Ingredients

  • Chicken korma
    Chicken korma

    2 tbsp vegetable oil

  • 2 medium onions, chopped
  • 3 garlic cloves about 2cm piece fresh root ginger (to give you 2 tbsp finely chopped)
  • 5 cardamom pods
  • 1 cinnamon stick
  • 21 oz boneless, skinless chicken breasts, cut into bite-size pieces
  • 2 tsp ground coriander
  • 1 ½ tsp garam masala
  • ¼ tsp ground mace
  • ½ tsp ground black pepper
  • 5 fl oz natural yogurt, not fridge cold
  • 3½ fl oz full-fat milk
  • 2 small green chillies, deseeded and shredded
  • handful coriander leaves and stems, coursely chopped
  • 1 tbsp flaked almonds, toasted
  • 9 oz basmati rice, cooked with a generous pinch saffron

How to make chicken korma

  • Heat 1 tbsp of the oil in a deep sautè pan or wok. Tip in the onions, then fry over a medium-high heat for about 12-15 mins, stirring occasionally, until a rich golden colour and the pan is sticky on the bottom.
  • While they cook, chop the garlic and ginger.
  • Make a slit down the length of each cardamom pod just deep enough to reveal the tiny seeds.
  • Remove the onions from the heat. Transfer a third of them to a small blender along with the garlic, ginger and 2 tbsp water. Whizz together to make a paste that is as smooth as you can get it. Set aside.
  • Return the onions in the pan to the heat, add the remaining oil, cardamom pods and cinnamon stick, then stir-fry for a couple of mins.
  • Stir in the chicken, ground coriander, 1¼ tsp of the garam masala, mace and black pepper, then stir-fry for another 2 mins.
  • Reserve 3 tbsp of the yogurt, then slowly start to add the rest, 1 tbsp at a time, stirring between each spoonful. When all the yogurt has gone in, stir in the oniony paste and stir-fry for 2-3 mins.
  • Stir in 150ml water, then the milk. Bring to a boil, then simmer, covered, for 20 mins, scattering in the chillies for the final 5 mins, by which time the chicken should be very tender.
  • Remove the cardamom pods and cinnamon. The flavours mellow all the more if refrigerated overnight. When gently reheating, splash in a little water if needed to slacken the qorma sauce.
  • Finish by stirring in the chopped coriander.
  • Taste and add a little salt if you wish. Swirl in the reserved yogurt.
  • Spoon the qorma into bowls, scatter a few almonds over each portion with a sprinkling of the remaining garam masala.
  • Chicken korma is ready to serve the saffron rice on the side.

prep time: 15 min

cook time: 45 min

yield: 4 servings

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