Chicken korma
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 4
Skip to ingredients
- 500g chicken thigh filletscut into chunks
- 1 tbsp groundnut oil
- 2 large onionsfinely chopped
- 2 tsp cumin seeds
- 2 cloves garliccrushed
- 4 tbsp ground almonds
- a walnut-sized chunk gingergrated
- to serve white or brown rice
MARINADE
- 200ml full-fat natural yogurt
- 1 tsp light brown sugar
- 1 tsp ground turmeric
- 1 cinnamon stickbroken
- 8 cardamom podsbruised
- 4 clovescrushed
- 1 tsp coriander seedscrushed
- ½ mild chilli powder
- 1 tsp sea salt flakes
Nutrition: per serving
- kcal359low
- fat16.9g
- saturates3.2g
- carbs15.6g
- sugars12.5g
- fibre3.4g
- protein34.6g
- salt1.6g
Method
step 1
Mix all the marinade ingredients, toss with the chicken then leave for an hour (you can leave longer or even overnight, if you like).
step 2
Heat the oil in a pan with a lid. Fry the onions for 7-8 minutes or until softened and starting to turn golden, then add the cumin, garlic and ginger, and cook for 2-3 minutes. Add the chicken with its marinade and cook for 5 minutes, stirring, until it starts to turn opaque. Add 150ml water and the almonds, stir well and bring to a low simmer. Put on the lid and cook gently for 30 minutes. Serve with rice or naan bread.
