70min 2 ppl
Chicken Korma
60 minutes
2 people
Medium
60 min · 11 steps
Medium: 31–60 min or 7–12 steps
560 kcalper person
Protein 48g
Carbs 14g
Fats 36g
About this dish
Tender chicken poached in a fragrant, ivory-coloured sauce of ground almonds, coconut, and cream, gently spiced with cardamom and rose water. The mildest and most elegant of the classic Indian curries.
Allergy Info
Dairy, Tree Nuts
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic Clovesminced (for marinade)1.5
- Fresh Gingerfinely grated (for marinade)10 g
- Onionlarge, finely diced0.5
- Garlic Clovesminced (for sauce)2
- Fresh Gingerfinely grated (for sauce)10 g
- Fresh Corianderto serve
Meat & Poultry
- Chicken Thighsboneless, skinless, cut into 4cm chunks400 g
Dairy & Eggs
- Full-Fat Plain Yogurt75 g
- Ghee1 tbsp
- Double Cream75 ml
Tins & Jars
- Coconut Milk100 ml
Dried Goods
- Ground Almonds25 g
- Desiccated Coconut1 tbsp
- Sugar0.5 tsp
- Flaked Almondstoasted, to serve
Spices & Seasonings
- Garam Masalafor marinade0.5 tsp
- Ground Turmeric0.25 tsp
- Saltfor marinade0.25 tsp
- Green Cardamom Podslightly crushed2.5
- Cloves1
- Cinnamon Stick0.5
- Ground Cumin0.5 tsp
- Ground Coriander0.5 tsp
- Garam Masalafor sauce0.25 tsp
- Saltto taste
Oils & Condiments
- Lemon Juice1 tbsp
- Rose Water0.5 tbsp
Utensils
- Large heavy-based pan
- Mixing bowls
- Fine grater
- Chef's knife
- Cutting board
- Wooden spoon
- Meat thermometer
- Measuring spoons
Method
1
Cut the chicken thighs into 4cm chunks. Mince the garlic, finely grate the ginger, finely dice the onion, and lightly crush the cardamom pods.
Approx. 10 minutes
2
In a bowl, mix the yogurt, lemon juice, 1.5 minced garlic cloves, 10g grated ginger, 0.5 tsp garam masala, turmeric, and 0.25 tsp salt. Add the chicken, coat well, cover, and refrigerate for at least 1 hour.
Approx. 60 minutes
3
In a small bowl, mix the ground almonds and desiccated coconut with 50ml cold water to form a smooth paste. Set aside.
Approx. 3 minutes
4
Melt the ghee in a large heavy-based pan over medium-low heat. Add the diced onion, cardamom pods, cloves, and cinnamon stick. Cook for 15 minutes, stirring occasionally, until the onion is very soft and pale golden.
Approx. 15 minutes
5
Add the 2 minced garlic cloves and 10g grated ginger. Cook for 2 minutes, stirring constantly, until fragrant.
Approx. 2 minutes
6
Add the ground cumin, ground coriander, and 0.25 tsp garam masala. Stir for 1 minute to toast the spices.
Approx. 1 minutes
7
Add the marinated chicken and all its marinade. Cook for 5 minutes, stirring, until the chicken turns opaque on the outside.
Approx. 5 minutes
8
Pour in the almond and coconut paste, coconut milk, and 50ml water. Stir well and bring to a gentle simmer.
Approx. 3 minutes
9
Cover and cook on low heat for 20 minutes, stirring occasionally, until the chicken is cooked through. Insert a meat thermometer into the thickest piece — the internal temperature should read 74°C.
Approx. 20 minutes
10
Stir in the double cream, rose water, and sugar. Season with salt to taste. Simmer uncovered for 5 minutes until the sauce reaches a coating consistency.
Approx. 5 minutes
11
Remove the whole spices (cardamom pods, cloves, cinnamon stick). Serve garnished with toasted flaked almonds and fresh coriander.
Approx. 2 minutes
