Mum's Chicken Korma Curry

Ingredients

• 1 mediumonion, quartered and sliced 6 mm thick
• 90 ml (6 tablespoons)rapeseed oil
• 30 g (2 tablespoons)ghee (clarified butter)
• ½ teaspoonsalt
• 454 g (1 lb)bone-in chicken, cut into 8–10 pieces
• 2 teaspoonsginger paste
• 2 teaspoonsgarlic paste
• ½ tablespoonred chilli powder (optional)
• 1 teaspoonground coriander
• ½ teaspoonground cumin
• 2 teaspoonsShan’s Korma Masala
• 2cardamom pods
• 2whole cloves
• 3–4whole black peppercorns
• 4–5almonds, ground
• 120 g (½ cup)yoghurt
• 1 tablespoonginger, cut into fine matchsticks
• ½ teaspoonkewra essence
• ½ teaspoongaram masala

Instructions

1. 1

   Fry the onions

   Heat the oil and ghee in a Dutch oven over medium heat. Add the onion and ¼ teaspoon of the salt; fry for 10 minutes, until the slices begin to turn golden and crisp. Lift them out with a slotted spoon and leave on a paper towel to absorb excess oil.

2. 2

   Brown the chicken

   Use the oil remaining in the pot to brown the chicken and cook it through. Transfer the chicken to a plate.

3. 3

   Cook the spices

   Add the ginger and garlic pastes, chilli powder if using, ground almonds, cardamom, cloves, peppercorns, coriander, Korma Masala, cumin and the remaining ¼ teaspoon of salt. Stir in 2 tablespoons of water to help prevent the mixture burning, then cook for 2 minutes.

4. 4

   Reduce the yoghurt

   Beat the yoghurt with a fork in a small bowl until smooth. Stir it into the pot and cook until it has reduced by about half.

5. 5

   Simmer the curry

   Return the chicken to the pot with 120 ml (½ cup) of water. Cook until bubbles begin to appear on the surface, then lower the heat and continue to simmer.

6. 6

   Grind the onions

   Grind the fried onions in a coffee or spice grinder, stopping while some small flecks remain. Do not grind them into a paste.

7. 7

   Finish and serve

   With the heat on low, add the ground onions, matchstick ginger, garam masala and kewra essence. Stir a few times until oil begins to rise, and wait for bubbles to form on the surface before turning off the heat. Serve with basmati rice.

What is chicken korma?

Korma is a South Asian style of curry in which meat is cooked with aromatic spices and a rich, gently thickened sauce. Recipes vary between households and regions, and this version is presented as a family recipe passed down through generations.

Here, browned onions, ground almonds and yoghurt bring depth and body, while whole spices and kewra give the sauce its distinctive fragrance.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 19g protein, 6g carbs, 33g fat.

Most of the carbohydrates come from the onion, yoghurt and ground almonds, while the rapeseed oil and ghee contribute much of the fat. Chicken provides most of the protein, though the bone-in weight means the edible amount varies. Serve with a generous portion of vegetables alongside a measured helping of basmati rice to balance the plate.

The onion base

Even slices: cutting the onion to a similar thickness helps it cook at a steady pace. Fry it until it is just golden and beginning to crisp, rather than taking it to a very dark brown.

Coarse grind: the fried onion is meant to retain flecks. A little texture helps it blend into the curry without turning the sauce into a smooth paste.

Building the spice flavour

Ground spices: ginger, garlic, coriander, cumin, chilli and Korma Masala cook briefly in the oil to develop their aroma. The small addition of water helps keep this concentrated mixture from catching on the bottom of the pot.

Whole spices: cardamom, cloves and peppercorns lend fragrance as the curry simmers. They are left whole in the recipe, so diners can move them aside while eating.

Keeping the yoghurt smooth

Beat first: whisking the yoghurt with a fork until smooth makes it easier to stir into the pot. Add it once the spice mixture is ready, then cook it down by about half as directed.

Reduce steadily: keep an eye on the mixture as it thickens, stirring to prevent it catching. The aim is a more concentrated sauce before the chicken goes back in.

Checking the chicken and sauce

Cook through: the method browns the bone-in chicken and cooks it completely before setting it aside. Return it to the pot for the later simmer so it can take on the sauce’s flavour.

Surface bubbles: after adding water, wait for bubbles to appear, then lower the heat. At the finish, the recipe uses bubbles and oil rising to the surface as cues to turn off the hob.

Kewra and the final garnish

Kewra essence: this aromatic ingredient is added near the end, together with the garam masala. Use the specified amount, as it provides a fragrant finishing note.

Matchstick ginger: julienned ginger adds a fresh, lightly sharp contrast to the mellow sauce. Stir it in gently with the ground onion rather than cooking it for a long time.

Serving the korma

Basmati rice is the suggested accompaniment and makes a simple base for the sauce. Spoon the curry over the rice, making sure each serving includes chicken and some of the fragrant gravy.

For a fuller plate, add a vegetable side such as lightly cooked greens or a crisp salad. Keep the side simply seasoned so it does not compete with the spiced curry.

Recipe notes & tips

• Use a heavy-based Dutch oven to help the onions and spices cook evenly.
• Keep the onion slices similar in thickness so they brown at roughly the same rate.
• Measure the water before adding it to the spice mixture to keep the seasoning concentrated.
• Grind the onions in short bursts so you can stop while flecks are still visible.
• Stir gently after adding the finishing ingredients to keep the chicken pieces intact.

Variations

• Milder curry: leave out the optional red chilli powder.
• More onion texture: grind the fried onions a little less finely, keeping larger flecks.
• Extra ginger: add more julienned ginger at the end for a sharper finish.
• Boneless chicken: use boneless pieces and check them carefully for doneness as they cook.
• Rice alternative: serve with flatbread instead of basmati rice.

Common mistakes to avoid

• Dark onions: remove them once they are just golden, as they continue to crisp after leaving the oil.
• Burning spices: stir in the 2 tablespoons of water and keep the spice mixture moving as it cooks.
• Lumpy yoghurt: beat it smooth with a fork before adding it to the pot.
• Onion paste: stop grinding while flecks remain; a smooth paste changes the intended texture.
• Rushing the finish: wait for bubbles to form and oil to rise before turning off the hob.

How to store

Refrigerate leftovers in a covered container within 2 hours and eat within 2 days. Reheat gently in a saucepan until piping hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions