Rich Shahi Chicken Korma
Ingredients
Marinade
- 600g boneless skinless chicken thighs cut into large bite size pieces
- Pinch of saffron
- 4 tbsp natural yogurt
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1 tsp Kashmiri chilli powder
- 1 tbsp grated garlic
- 1 tbsp grated ginger
Spice mix
- 2 tbsp ground almonds
- 12 whole cashews
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 2 whole cloves
- 6 green cardamom pods
Sauce
- 4 tbsp ghee (sub half veg oil half butter)
- 2 onions thinly sliced
- 1 bay leaf
- 1 cinnamon stick
- 150g natural yogurt
- 150ml chicken stock or water
- 3 tsp brown sugar
- 10 whole blanched almonds
- 10 whole cashews
- Salt
Preparation
Put the marinade yoghurt, saffron, spices and ginger and garlic into a mixing bowl, combine and then mix well with the chicken. Cover and refrigerate for a couple of hours.
Lightly toast the nuts and whole spices for the spice mix in the pan you’ll use to make the curry on a medium heat for 5 mins. Decant the mixture into a pestle and mortar or spice/coffee grinder and grind until smooth and set aside.
Add your oil/ghee to the pan on a medium high heat and sauté the onions, add a pinch of salt and stir regularly until golden brown. Remove with a slotted spoon and blend to a smooth paste. Set aside.
Turn the heat up to high on the pan and add the chicken, bay leaf and cinnamon stick. Fry for approx 8 mins until the chicken is all sealed, golden in parts and the oil is separating on the edges of the pan. Add the ground nuts and spice mix, stir fry for a couple more minutes and stir in the onion paste.
Stir in the stock/water, sugar and the natural yogurt, cover loosely and turn the heat down. Add the whole cashews and almonds and simmer on low for 15 minutes. Season to taste. Rest for 5 mins before serving.
Serving suggestions
Dress with blanched almonds and juliennes of ginger.
Pair with Nigella Seed Naan for a complete meal.
