Poultry and Game Recipes - Chicken Korma Recipe

  
 

Poultry and Game Recipes - Chicken Korma Recipe

Ingredients

Serve 4

  • 175 ml/6 fl oz natural yogurt

  • 2 teaspoons turmeric

  • 3 garlic cloves, sliced

  • 1.5 kg/3 lb oven-ready chicken, skinned and cut into 8 pieces

  • 125 g/4 oz ghee or 4 tablespoons vegetable oil

  • 1 large onion, sliced

  • 1 teaspoon ground ginger

  • 5 cm/2 inch cinnamon stick

  • 5 cloves

  • 5 cardamom pods

  • 1 tablespoon crushed coriander seeds

  • 1 teaspoon ground cumin

  • 1/2 teaspoon chili powder

  • 1 teaspoon salt

  • 4 1/2 teaspoons desiccated coconut

To garnish:

  • 2 teaspoons toasted almonds

  • coriander leaves

Method:

  1. Put the yogurt, turmeric and one of the garlic cloves into a food processor or blender and process the mixture to a smooth puree.

  2. 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.

  3. 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.

  4. 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.

  5. Cover the pan with a tightly fitting lid and simmer gently for 45 minutes, or until the chicken is cooked and tender.

  6. Transfer to a warm serving dish and scatter with the almonds and coriander leaves.