A popular Indian staple dish for the whole family to enjoy. Our succulent chicken korma dish will give you the most tender chicken you've ever had in a curry!
It was the Mogul influence on Indian food that lead to the origin of korma. Usually the gravy in korma is very mild. Although there are many states in India that make very hot korma. In fact the North Indian Korma is different from the South Indian Kurma
The style of cooking a korma in olden days was probably the main reason for it's incredible taste. It was cooked in mud pots over a 'chulha'(a mud stove, with wood as fuel, usually found outside the house).
Ginger for fiery warmth
Green Cardamom for vibrant herbal flavour
Cumin for nutty earthiness
Coriander for pleasant citrus freshness
Turmeric for a mild orange aroma
Chilli for clean heat
Bay Leaf for mellow fragrance
Cloves for pungent sweetness
Saffron for floral aroma
Black Peppercorns for heat
600g boneless chicken (we like to do 50/50 thigh and breast meat)
25g low-fat natural yoghurt
1 tbsp sunﬂower oil
2 large onions, chopped
4 garlic cloves, peeled and sliced
20g chunk of fresh root ginger, peeled and ﬁnely grated
12 cardamom pods, seeds crushed
1 tbsp ground cumin
1 tbsp ground coriander
½ heaped tsp ground turmeric
¼ tsp hot chilli powder
1 bay leaf
4 whole cloves
1 tbsp plain ﬂour
small pinch of saﬀron
2 tsp caster sugar
½ tsp ﬁne sea salt, plus extra to season
300ml cold water
3 tbsp double cream
freshly ground black pepper
fresh coriander, roughly torn, to garnish
Cut the chicken into bite-sized pieces, season with black pepper and put them in a non-metallic bowl. Stir in the yoghurt, cover with cling ﬁlm and chill for a minimum of 30 minutes but ideally 2–6 hours.
While the chicken is in the fridge you can start the sauce. Heat the oil in a large, non-stick saucepan adding the onions, garlic and ginger. Cover and cook over a low heat for 15 minutes until soft and transparent. Stir ring occasionally so they don't stick.
Stir the crushed cardamom seeds into the softened onions along with cumin, coriander, turmeric, chilli powder and bay leaf. Pinch oﬀ the ends of the cloves into the pan and throw away the stalks. Cook the spices with the onions for 5 minutes, stirring constantly.
Stir in the ﬂour, saﬀron, sugar and ½ a teaspoon of salt, then slowly pour the water into the pan, stirring constantly. Bring to a gentle simmer, then cover and cook for 10 minutes, stirring occasionally. Remove the pan from the heat, take out the bay leaf and blitz the onion mixture with a stick blender until it is as smooth as possible. You can do this in a food processor if you prefer, but let the mixture cool slightly ﬁrst. The sauce can now be used right away or cooled, covered and chilled until 10 minutes before serving.
Drain the chicken in a colander over the sink, shaking it a few times – you want the meat to have just a light coating of yoghurt. Place a non-stick frying pan on the heat, add the sauce and bring it to a simmer. Now this is the secret to tender chicken, rather than cooking the meat first in a hot pan which causes it to dry out, add the chicken pieces and cream to the sauce and cook for about 10 minutes or until the chicken is tender and cooked through, stirring regularly. Exactly how long the chicken takes will depend on the size of your pieces, so check a piece after 8 minutes – there should be no pink remaining.
Adjust the seasoning to taste, spoon into a warmed serving dish and serve garnished with fresh coriander if you like.