Chicken Korma

 600 g chicken
 110 g natural Greek yoghurt
 3 tsp garlic paste
 3 tsp ginger paste
 ½ tsp salt
 2 large onions peeled and chopped
 6 green cardamoms
 1 cinnamon stick
 6 black peppercorns
 2 cloves
 1 tsp ground cumin
 1 tsp ground coriander
 ½ tsp red chilli powder
 200 ml water
 3 tbsp sunflower oil or vegetable ghee
 1 pinch saffron thread
1

Sauté the onions in the oil/ghee until golden brown in colour, remove with a slotted spoon and allow to cool. When the onions have cooled down, place the onions in a blender and blitz them down to a rough paste.

2

Crush the green cardamom seeds in a pestle and mortar to a coarse powder and add them to the onion paste.

3

Grind the remaining whole spices to a fine powder.

4

Put the yoghurt into a bowl and add the garlic, ginger, ½ tsp of salt, all the spices and combine together.

5

Joint the chicken into 8–10 pieces, on and off the bone and add to the yogurt marinade, mix well together, cover and put aside for at least 30 minutes or longer if possible.

6

Add the chicken to the ghee/oil, in which you sautéed the onions, fry for 3-4 minutes until golden, turning often. Add water, cover with a lid and cook over a low heat for 25-30 minutes until the chicken is tender. Stir often and ensure that the pan does not get dry, splash a bit of water if required. Cover and continue to cook.

7

Infuse the saffron threads, in 2 tbsp tepid water for 30 minutes. About 5 minutes before the korma is completely ready, add the saffron, recover with the lid, simmer for a further 5 minutes

8

Serve with naan bread.

CategoryCuisineCooking Method

Ingredients

 600 g chicken
 110 g natural Greek yoghurt
 3 tsp garlic paste
 3 tsp ginger paste
 ½ tsp salt
 2 large onions peeled and chopped
 6 green cardamoms
 1 cinnamon stick
 6 black peppercorns
 2 cloves
 1 tsp ground cumin
 1 tsp ground coriander
 ½ tsp red chilli powder
 200 ml water
 3 tbsp sunflower oil or vegetable ghee
 1 pinch saffron thread

Directions

1

Sauté the onions in the oil/ghee until golden brown in colour, remove with a slotted spoon and allow to cool. When the onions have cooled down, place the onions in a blender and blitz them down to a rough paste.

2

Crush the green cardamom seeds in a pestle and mortar to a coarse powder and add them to the onion paste.

3

Grind the remaining whole spices to a fine powder.

4

Put the yoghurt into a bowl and add the garlic, ginger, ½ tsp of salt, all the spices and combine together.

5

Joint the chicken into 8–10 pieces, on and off the bone and add to the yogurt marinade, mix well together, cover and put aside for at least 30 minutes or longer if possible.

6

Add the chicken to the ghee/oil, in which you sautéed the onions, fry for 3-4 minutes until golden, turning often. Add water, cover with a lid and cook over a low heat for 25-30 minutes until the chicken is tender. Stir often and ensure that the pan does not get dry, splash a bit of water if required. Cover and continue to cook.

7

Infuse the saffron threads, in 2 tbsp tepid water for 30 minutes. About 5 minutes before the korma is completely ready, add the saffron, recover with the lid, simmer for a further 5 minutes

8

Serve with naan bread.

Chicken Korma
IngredientsDirections
Nutrition Facts

Servings 4

Ingredients

 600 g chicken
 110 g natural Greek yoghurt
 3 tsp garlic paste
 3 tsp ginger paste
 ½ tsp salt
 2 large onions peeled and chopped
 6 green cardamoms
 1 cinnamon stick
 6 black peppercorns
 2 cloves
 1 tsp ground cumin
 1 tsp ground coriander
 ½ tsp red chilli powder
 200 ml water
 3 tbsp sunflower oil or vegetable ghee
 1 pinch saffron thread

DIRECTIONS

1

Sauté the onions in the oil/ghee until golden brown in colour, remove with a slotted spoon and allow to cool. When the onions have cooled down, place the onions in a blender and blitz them down to a rough paste.

2

Crush the green cardamom seeds in a pestle and mortar to a coarse powder and add them to the onion paste.

3

Grind the remaining whole spices to a fine powder.

4

Put the yoghurt into a bowl and add the garlic, ginger, ½ tsp of salt, all the spices and combine together.

5

Joint the chicken into 8–10 pieces, on and off the bone and add to the yogurt marinade, mix well together, cover and put aside for at least 30 minutes or longer if possible.

6

Add the chicken to the ghee/oil, in which you sautéed the onions, fry for 3-4 minutes until golden, turning often. Add water, cover with a lid and cook over a low heat for 25-30 minutes until the chicken is tender. Stir often and ensure that the pan does not get dry, splash a bit of water if required. Cover and continue to cook.

7

Infuse the saffron threads, in 2 tbsp tepid water for 30 minutes. About 5 minutes before the korma is completely ready, add the saffron, recover with the lid, simmer for a further 5 minutes

8

Serve with naan bread.