Chicken korma
Item 1 of 1
Alfred Prasad's chicken korma recipe is a delicate, fragrant affair. Although many kormas you'll find in the UK contain coconut milk, Alfred opts for the traditional version of the curry using cashews, onions, yoghurt and khoya. Read more in Alfred's guide to the origins of Britain's favourite Indian takeaway curries.
First published in 2017
Ingredients
Metric
Imperial
Chicken korma
- 2 white onions, peeled and roughly chopped
- 30g of cashew nuts, raw
- cassia, one 5cm (2 inch) piece
- 4 green cardamom pods
- 4 bay leaves, dried
- 2 green chillies, whole, with stalks
- 4 chicken breasts
- 30g of ginger-garlic paste
- 1/4 tsp ground cardamom
- 100g of yoghurt
- 2 tbsp of ghee
- 20g of khoya, or unsweetened evaporated milk
- salt
- 50ml of single cream
- 50g of edamame beans, shelled
To garnish
- 20g of edamame beans, shelled
- saffron
SAVE RECIPE
Equipment
- Blender
Method
1
To make the cashew and onion sauce, add the chopped onions, cashew nuts, cassia, cardamom, bay leaves, green chillies and roughly 1l of water to a large saucepan. Bring to boil, cover with a lid and simmer for 30 minutes
- 2 white onions, peeled and roughly chopped
- 30g of cashew nuts, raw
- 4 green cardamom pods
- 4 bay leaves, dried
- 2 green chillies, whole, with stalks
- cassia, one 5cm (2 inch) piece
2
Meanwhile, cut each chicken breast into 4 or 5 pieces and place in a bowl. Add the ginger-garlic paste, salt, ground cardamom and half of the yoghurt. Mix well and set aside
- 4 chicken breasts
- 30g of ginger-garlic paste
- salt
- 1/4 tsp ground cardamom
- 50g of yoghurt
3
Once the onions and cashew nuts are cooked, transfer to a shallow tray to cool. Discard the whole spices and green chillies and blitz the onion and cashews into a smooth paste. Set aside
4
Heat 1 tbsp of ghee in a large saucepan, then add the khoya and the remaining yoghurt. Cook over a medium heat, stirring constantly for 5 minutes. Add the puréed onion-cashew sauce and a pinch of salt and simmer for 20 minutes. Set aside
5
To serve, heat 1 tbsp of ghee in a saucepan, add the marinated chicken and sauté over a medium heat for 5 minutes. Add the cooked onion-cashew sauce and simmer for 15 minutes, or until the chicken is cooked through
- 1 tbsp of ghee
6
Check and adjust the seasoning if necessary then add the 50g edamame beans and the single cream
- 50ml of single cream
- 50g of edamame beans, shelled
7
Mix well and serve sprinkled with edamame peas and a few saffron threads
- saffron
- 20g of edamame beans, shelled
First published in 2017
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