Korma

Ingredients

• 1.5 kgboneless, skinless chicken thighs
• 2 teaspoonsvegetable oil
• 2 teaspoonsgaram masala
• 2 teaspoonscurry powder
• 2 clovesgarlic, pressed
• 1/2 teaspoonsalt
• 1/2 teaspoonblack pepper, freshly ground
• 3white onions, peeled and quartered
• 6 clovesgarlic, peeled
• 4 teaspoonscurry powder
• 1 teaspoonground turmeric
• 1 teaspooncumin
• 1 teaspoongaram masala
• 1/4 teaspoonground cardamom
• 1 teaspoonsalt
• 1 teaspoonblack pepper
• 1/2 teaspoonground coriander
• 1/2 teaspooncinnamon
• 1/8 teaspoonfreshly grated nutmeg
• 3 tablespoonsvegetable oil
• 3 largetomatoes, peeled, deseeded and finely diced
• 1 tablespoonfreshly grated root ginger
• 40 gground almonds
• 250 mlunsweetened tinned coconut milk
• 250 mlyoghurt (dahi)
• 250 mlcold water
• 1/2red chilli, deseeded and chopped
• 1 tablespoonbrown sugar

Instructions

1. 1

   Marinate chicken

   Drizzle the chicken with the oil, then sprinkle over the garam masala, curry powder, pressed garlic, salt and pepper. Massage the seasoning into the meat by hand, cover with cling film and leave to marinate in the fridge for 8 hours.

2. 2

   Cook chicken

   Heat a frying pan over medium-high heat. Cook the chicken with its marinade for 5 to 6 minutes on each side, until cooked through, then set it aside.

3. 3

   Prepare sauce

   Mix all the sauce ingredients together in a bowl. Put the onions and cold water in a blender and blend to a smooth purée.

4. 4

   Fry onion purée

   Heat the vegetable oil in a large pan over medium heat. Add the onion purée and cook for 3 minutes, stirring constantly, until it begins to darken.

5. 5

   Simmer sauce

   Add the tomatoes, ginger, ground almonds, coconut milk, dahi, red chilli, spices and brown sugar. Mix well, then lower the heat, cover and simmer for 30 minutes.

6. 6

   Finish the korma

   Cut the chicken into small pieces and add it to the pan. Simmer for a further 15 minutes.

7. 7

   Serve

   Serve with steamed white rice and/or naan.

What is chicken korma?

Korma is a family of dishes associated with Central and South Asian cooking, in which meat or vegetables are cooked slowly with a spiced, often creamy sauce. This version uses chicken, coconut milk, yoghurt and almonds for a rich sauce with gentle warmth.

The long marinade seasons the chicken before it goes into the sauce, while blending the onions gives the base a smooth texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 540 calories, 49g protein, 20g carbs, 32g fat.

Chicken supplies most of the protein, while the coconut milk, oils and almonds contribute much of the fat. The tomatoes, onions, yoghurt, almonds and brown sugar provide carbohydrates. Serve with a moderate portion of rice and add vegetables on the side to balance the plate.

The marinade sets the flavour

Chicken: the thighs are coated with oil, garlic and spices and left for 8 hours in the fridge. This gives the seasoning time to work into the meat before it is cooked.

Timing: the method calls for 8 hours of marinating, so allow for that separately from the stated 115 minutes of cooking and preparation.

Build a smooth sauce base

Onions: blend them with the cold water until no large pieces remain. Stir the purée constantly as it cooks; the recipe’s cue is that it starts to darken after about 3 minutes.

Spices: the curry powder, turmeric, cumin, garam masala, cardamom, coriander, cinnamon and nutmeg bring layered seasoning. Measure them before cooking so they can be added together with the other sauce ingredients.

Balance the creamy ingredients

Coconut and yoghurt: both contribute to the sauce’s creamy body, while tomatoes add a savoury, tangy note. Use unsweetened coconut milk as specified so the brown sugar remains the only added sweetener.

Almonds: ground almonds thicken the sauce and add a mild nuttiness. Stir well when adding them so they disperse through the liquid.

Cook the chicken through

Pan-cooking: cook the marinated thighs for 5 to 6 minutes per side, until cooked through, then set them aside while the sauce simmers.

Final simmer: cut the cooked chicken into small pieces and simmer it in the sauce for another 15 minutes. Keep the heat low so the sauce bubbles gently rather than boiling hard.

Plan the timing

The sauce simmers for 30 minutes before the chicken goes in, followed by a further 15 minutes. Have the chicken cooked and the sauce ingredients ready before starting the onion base.

The recipe serves six and suggests steamed white rice and/or naan. Set either accompaniment going during the final simmer so it is ready to serve alongside the curry.

Serve with something simple

Rice: steamed white rice is a straightforward match for the thick, spiced sauce. Spoon the korma over it so the rice can take up some of the gravy.

Naan: warm naan offers another way to scoop up the sauce. You can serve it with rice as well, as the recipe suggests.

Recipe notes & tips

• Marinate the chicken in the fridge for the full 8 hours stated in the method.
• Blend the onions thoroughly for a smooth sauce base.
• Stir the onion purée constantly during its short cooking time so it does not catch on the pan.
• Prepare and measure the sauce ingredients before adding the onion purée to the pan.
• Keep the sauce at a gentle simmer once covered.
• Serve the korma with steamed white rice, naan or both.

Variations

• Adjust the chilli: use less for a milder sauce or more for extra heat.
• Choose the accompaniment: serve with rice, naan or both as suggested.
• Use chicken breast: cut it into pieces and watch closely to avoid overcooking.
• Add vegetables: simmer suitable chopped vegetables in the sauce until tender.
• Change the nuts: use another finely ground nut in place of the almonds, keeping in mind it will alter the flavour.

Common mistakes to avoid

• Skipping the marinade: the recipe relies on 8 hours of marinating, so plan ahead rather than rushing this step.
• Leaving onion chunks: blend the onions with the water until the purée is smooth.
• Walking away from the pan: stir the onion purée constantly for its 3-minute cooking time to prevent it catching.
• Boiling the sauce hard: lower the heat and keep it covered at a gentle simmer for the stated 30 minutes.
• Adding chicken in large pieces: cut it into small pieces before the final 15-minute simmer so it is easier to serve.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat in a pan over a low heat until piping hot, stirring gently; add a splash of water if the sauce has thickened.

Frequently asked questions