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Chicken korma

From Market Kitchen
Renuka Patel makes her own fresh curry paste for this creamy coconut chicken dish

Chicken korma

Method

1. For the marinated chicken: Make a paste with the chillies and ginger by putting both ingredients in a food processor with 2 tbsp of water and processing to a coarse paste.

2. Put all but 1 tablespoon of the chilli and ginger paste (reserve this for the curry) in a large bowl. Add the remaining marinade ingredients and mix well.

3. Add the chicken and toss to coat in the marinade. Cover and refrigerate for a minimum of hour hours, preferably overnight.

4. For the curry: the next day, heat the oil in a large pan over a medium heat. Add the ghee and allow to dissolve.

5. Add the red chilli, peppercorns, cloves, cardamom pods, and cinnamon and allow the pan to start sizzling. Add the cumin seeds and cover with a lid as the seeds will start to crack. Wait 10 seconds, then add the onions.

6. Fry the onions for at least 10 minutes, stirring, until they have turned golden brown.

7. Add the chopped tomatoes, garlic, salt, cumin, coriander, jaggery, tomato purée and the reserved chilli and ginger paste. Stir, then add the cream, creamed coconut and nuts. Cook gently for 10 minutes.

8. Add the marinated chicken to the sauce and turn the heat up. Bring the sauce to the boil, then cover and turn the heat down so the sauce is at a simmer. Cook for 45 minutes, adding a little hot water if the sauce is looking dry.

9. Garnish with fresh coriander and serve with Indian breads and rice.

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Serves: 4

Prep: 30 min, plus 4 hrs for marinating
Cook: 1 hr 15 min

Ingredients

For the marinated chicken:

3 green chillies, halved
5 cm Ginger, peeled and roughly chopped
1 tbsp low-fat plain yogurt
1 tsp Garam masala
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp Salt
1 tsp Sugar
1/2 tsp ground turmeric
12 chicken pieces, on the bone (thighs or drumsticks), skin removed

For the curry:

3 tbsp sunflower or vegetable oil
1 tbsp Ghee
1 dried red chilli
5 Black peppercorns
5 Cloves
4 cardamom pods, split
1 cinnamon stick
2 tsp Cumin seeds
2 medium red onions, chopped
1x400g tinned chopped tomatoes
2 garlic cloves, grated
1 tsp Salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tbsp Jaggery
1 tbsp tomato purée
140ml single cream
100g block creamed Coconut
handful cashew nuts or roasted almonds, sliced
large handful chopped coriander