Chicken Korma: a feast of flavours fit for royalty
- Sans gluten
Easy, ready to eat in 40 minutes
A real favourite in my family, Chicken Korma is a rich and creamy Indian dish that boasts a delightful combination of tender chicken pieces cooked in a luxurious sauce made with yoghurt, cream, and a blend of aromatic spices. The dish is known for its mild yet complex flavour profile, making it an excellent choice for those who prefer a little less spice.
Ingrédients
- 500g chicken thighs, boneless and skinless, cut into bite-sized pieces
- 2 tablespoons ghee (clarified butter) or vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon chilli powder (adjust to taste)
- 150g natural yoghurt
- 100ml double cream
- 50g ground almonds
- A pinch of saffron threads (optional)
- Fresh coriander leaves, for garnish
- Salt, to taste
- Steamed basmati rice or naan bread, to serve
Méthode
- In a large pan or pot, heat the ghee or vegetable oil over medium-high heat. Add the chopped onion and cook until it becomes soft and translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the chicken pieces to the pan and cook until they are lightly browned on all sides.
- Lower the heat and add ground coriander, ground cumin, turmeric powder, garam masala, and chilli powder. Mix well to coat the chicken in the spices.
- In a separate bowl, whisk together the natural yoghurt, double cream, and ground almonds. Pour this mixture over the chicken in the pan and stir gently to combine.
- If using saffron, soak a pinch of saffron threads in a tablespoon of warm water for a few minutes. Add this saffron-infused water to the pan, stirring it into the sauce.
- Cover the pan with a lid and let the Chicken Korma simmer on low heat for about 20 minutes or until the chicken is cooked through and tender.
- Season with salt according to taste. Garnish with fresh coriander leaves and serve hot with steamed basmati rice or naan bread.
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