Chicken Korma

Name: Chicken Korma
Yield: Serves 4
Cuisine: Indian
Ingredients: 10 green cardamom pods; 4 onions; 25 g (¼ cup) cashew nuts; 6-8 toasted cashew nuts, chopped, to garnish; ½ tsp garam masala; 5 brown cardamom pods; 25 g (¼ cup) almonds, blanched; ¼ tsp saffron strands; 6 tbsp vegetable oil, plus extra for deep frying; 100 ml (⅓ cup) double (heavy) cream; 4 cm (1½ cm) fresh root ginger, peeled and finely grated; 4 garlic cloves, finely chopped; 6 chicken thighs, about 800 g (1 lb 12 oz), skinned; 1 tsp ground coriander seeds; ½ tsp chilli powder; 2 x 4 cm (1½ in) cinnamon sticks; salt; ½ tsp cloves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Curry Lovers Cookbook

By Roopa Gulati

Published 2007

About

A true korma has little to do with western-inspired cook-in sauces. It’s a showcase for aromatic spice combinations, silken pastes, and marvellously rich masalas. Here’s a recipe I surreptitiously jotted down while working with a former royal chef — it’s the ultimate party dish. Swap the cream for yoghurt if you fancy a lighter note.

Ingredients

4 onions
6 tbsp vegetable oil, plus extra for deep frying
25 g (

Asia
India
Main course
Gluten-free

Method

Finely slice 2 of the onions. Sprinkle them liberally with salt and leave on one side for around 30 minutes. Squeeze out any excess water from the onions and pat them dry with kitchen towels.
Heat the oil for deep-frying in a deep pan or wok and fry the sliced onions in batches. When they turn golden, remove them from the oil with a slotted spoon and drain on k