Chicken Korma

 

Recipe: Chicken Korma

1 whole chicken, jointed into 2 legs, 2 breasts cut in half and 2 wings. (There are many good references on how to joint a chicken, here is one.)

1.5 cups natural yogurt

pinch of salt

pinch of saffron strands

2 onions, sliced

1 tbsp chopped ginger

4 chilies, seeded and chopped

5 green cardamoms

5 cloves

1 cinnamon stick

1 bay leaf

6 curry leaves

4 tbsp almonds

6 tbsp cashew nuts

1 tsp cumin powder

1/4 tsp turmeric and 2 tsp chili powder mixed to a paste with a little water

1/2 cup cream 

Garnish

10 pistachio nuts

10 cashew nuts

1 tbsp chopped almonds

10 pine nuts

1/2 tbsp raisins

Stir the yogurt well, add the saffron and salt and add the chicken, turn to coat and cover. 

Place in the fridge for a few hours.

Heat 2 tbsp ghee or oil in a large saucepan and fry the cardamoms, cloves, bay leaf, curry leaves and cinnamon for a minute. Add the onion and fry until brown, about 10 - 15 minutes.

Add the ginger and chilies and turmeric paste and fry for 2 - 5 minutes.

Add the chicken with its marinade and 1/4 cup water. Bring to the boil and simmer gently for 1.5 hours until the chicken is very tender.

Add the almonds, cashew nuts and cumin powder and cook gently for 5 minutes, then add the cream. 

Stir well, serve sprinkled with the garnish.

This curry is very fragrant, subtly spiced and creamy. If I made it again, I would cut the almond and cashew paste by half and omit the cream altogether to get a more flavour some curry. But, if you like your curries on the sweeter, creamier side, Korma is for you.