Indian

Korma

Name: Korma
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Cuisine: Indian
Ingredients: 150 g chicken thigh fillets; 60 g plain whole-milk yogurt; 2 tsp ginger and garlic paste; 2 tsp ghee; 80 g onion; 3 green cardamom pods; 2 cloves; 1 cinnamon stick; 1 bay leaf; 1 tsp ground coriander; 0.5 tsp ground cumin; 0.25 tsp ground turmeric; 15 g ground almonds; 0.5 tsp salt; 100 ml water; 1 tbsp double cream; 0.5 tsp caster sugar; 0.25 tsp garam masala; 1 tbsp coriander leaves; 1 tsp flaked almonds

A gentle, aromatic chicken curry in a pale sauce thickened with ground almonds and finished with cream, mild, fragrant with cardamom and cinnamon, and faintly sweet, just as it is served in British curry houses.

Mains 25g+ protein

50 min15 prep · 35 cookEasy524 kcalper serving

Instructions

In a bowl, mix 150 g of diced chicken thigh with 60 g of plain yogurt, 2 tsp of ginger and garlic paste and 0.25 tsp of the salt. Cover and leave to marinate at room temperature for 30 minutes (or up to 4 hours in the fridge).
Melt 2 tsp of ghee in a small heavy pan or karahi over medium heat. Add 3 green cardamom pods, 2 cloves, the cinnamon stick and 1 bay leaf and let them sizzle for 30 seconds until fragrant, without letting them darken.
Add 80 g of finely sliced onion and a pinch of the remaining salt. Cook gently for 10 minutes, stirring often, until the onion is completely soft and pale gold, a korma base should not be browned. Splash in a tablespoon of water if it catches.