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