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Chicken Korma Recipe | Anjum Anand.

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 |

Serving: 4 | Prep: 30 min | Cooking: 30 min

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
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)

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

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

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Chicken Korma Recipe | Anjum Anand., 4.0 out of 5 based on 2 ratings

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Is believed to have wined & dined three women on the same night at the same time at different restaurants in Parkhurst and none of them realised it!