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Written by A traditional Chicken Korma Recipe for you to enjoy by Anjum Anand.
If you’ve got time marinade the chicken for a good few hours in the fridge, if not no worries, it’ll still taste great.
If you don’t have any black cardamom pods or creamed coconut, again no worries just carry on without them.
You can also use chicken breasts without the bone, just make sure they are skinless. As Anjum says in the video, the skin will prevent the marinade from making it all the way into the meat where you really want the flavour and the tender juiciness to be.
Recipes are guidelines not rule books.
Chicken Korma Recipe | Anjum Anand |
Chicken Korma Recipe | Anjum Anand.,
Serving: 4 | Prep: 30 min | Cooking: 30 min
Ingredients:
| Chicken Breasts | 700 | g | or thighs |
| Vegetable Oil | 2 | tablespoons | |
| Black Peppercorns | 10 | ||
| Green Cardamom Pods | 10 | ||
| Black Cardamom Pods | 1 | ||
| Cloves | 10 | ||
| Cinnamon | 1 | ||
| Mace | 1 | ||
| Green Chillies | 2 | ||
| Salt | |||
| Pepper | |||
| Onion | 1 | ||
| Water | 200 | ml | |
| Creamed Coconut | 70 | g | |
| Ground Almonds | 3 | tablespoon(s) | |
| Garam Masala | 40972 | teaspoon(s) | |
| Sugar | 1 | pinch(es) | |
| Fresh Coriander | 1 | handful(s) | |
| Plain Yoghurt | 500 | ml | |
| Garlic Paste | 1 | tablespoon(s) | |
| Ginger Paste | 1 | tablespoon(s) | |
| Ground Coriander | 2 | teaspoon(s) |
Method:
1 . Marinade the chicken in the yoghurt, ginger paste, garlic paste and coriander powder.
2 . Leave for 30 minutes but if you are going to be cooking quite a while later marinade it in the fridge. Make sure it is covered tightly.
3 . Chop up the onion
4 . Chop up the coriander
Cooking:
1 . Heat up some oil in a pan
2 . Add the green & black cardamom pods, cloves, mace, black peppercorns and cinnamon
3 . When they start to sizzle add the onions and cook until golden brown
4 . Add the chicken with the marinade
5 . Add the water
6 . Bring to the boil and then back down to a simmer
7 . Cook for 25-30 minutes
8 . Add the ground almonds
9 . Add the creamed coconut (not essential)
10 . Add the fresh coriander
11 . Add the garam masala
12 . Add a pinch of sugar
1 . Marinade the chicken in the yoghurt, ginger paste, garlic paste and coriander powder.
2 . Leave for 30 minutes but if you are going to be cooking quite a while later marinade it in the fridge. Make sure it is covered tightly.
3 . Chop up the onion
4 . Chop up the coriander
Cooking:
1 . Heat up some oil in a pan
2 . Add the green & black cardamom pods, cloves, mace, black peppercorns and cinnamon
3 . When they start to sizzle add the onions and cook until golden brown
4 . Add the chicken with the marinade
5 . Add the water
6 . Bring to the boil and then back down to a simmer
7 . Cook for 25-30 minutes
8 . Add the ground almonds
9 . Add the creamed coconut (not essential)
10 . Add the fresh coriander
11 . Add the garam masala
12 . Add a pinch of sugar
Served best with Basmati Rice
