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Poultry and Game Recipes -
Chicken Korma Recipe
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Poultry and Game
Recipes
-
Chicken Korma Recipe
Ingredients
Serve
4
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175 ml/6 fl oz natural yogurt
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2 teaspoons turmeric
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3 garlic cloves, sliced
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1.5 kg/3
lb oven-ready chicken, skinned and
cut
into
8 pieces
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125 g/4 oz ghee or
4 tablespoons vegetable oil
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1 large
onion, sliced
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1 teaspoon ground ginger
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5 cm/2 inch cinnamon stick
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5 cloves
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5 cardamom pods
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1 tablespoon crushed coriander seeds
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1 teaspoon ground cumin
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1/2 teaspoon
chili powder
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1 teaspoon salt
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4 1/2 teaspoons desiccated coconut
To garnish:
Method:
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Put the yogurt,
turmeric and one of the garlic cloves into a food
processor or blender and process the mixture to a
smooth puree.
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Place the chicken pieces in a shallow dish and pour
the yogurt
mixture over them. Cover the dish and leave to
marinate in the refrigerator overnight.
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Heat the
ghee or oil in a large, heavy-based saucepan. Add
the onion and remaining garlic and fry over a low
heat for 4-5 minutes until soft.
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Add the spices and
salt and fry, stirring constantly, for a further 3
minutes. Add the chicken pieces with the yogurt
marinade and coconut and mix well.
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Cover the pan
with a tightly fitting lid and simmer gently for 45
minutes, or until the chicken is cooked and tender.
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Transfer to a warm serving dish and scatter with the
almonds and coriander leaves.
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