Chicken korma
A mild, creamy curry with yoghurt, ground almonds and gentle spices. The one the children will eat.
- Serves4
- Prep15 min
- Cook40 min
- HeatMild
Korma is about richness, not heat: onions cooked slowly until sweet, yoghurt, and ground almonds to thicken. It's a good first curry for children, and easy to liven up for adults with sliced green chilli on top.
Ingredients
Ask at the counter for800g boneless chicken thigh
Method
Heat the oil in a wide pan and add the cardamom, cloves and cinnamon for 30 seconds. Add the onions and cook gently for 15 minutes, stirring, until soft and golden but not brown.
Add the ginger and garlic pastes for 1 minute, then the coriander, cumin, turmeric and salt for 30 seconds.
Turn the heat to low and stir in the yoghurt a spoonful at a time so it doesn't split. Cook for 5 minutes.
Add the chicken, ground almonds and water. Cover and simmer gently for 15 to 20 minutes until the chicken is cooked through.
Stir in the cream, garam masala and sugar and warm through for 2 minutes. Serve with rice or naan.
Tips
- Nut allergy? Leave out the almonds and simmer uncovered a little longer to thicken.
- For lamb korma, use boneless lamb and simmer for 1 hour in step 4, adding more water as needed.
Good to know
- Make ahead and freezing
- Freezes well.
- Heat
- Mild. Add green chillies at the table if you like it hotter.