Classic Chicken Korma Curry

Korma is a Moghul dish that can be traced all the way back to the 16th century and was said to have been served at the founding of the Taj Mahal. Its mild, sweet and fragrant flavours make this a popular dish for all the family, but don't let that stop you from serving it for a special occasion.

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  • Prep 90 mins
    Cook 35 mins
  • Serves 4
  • Mild

With its coconut, coriander powder, hints of ginger, cumin, cardamom and cinnamon, Geeta’s Korma Paste is an authentic take on this classic, much-loved dish. In this recipe, the meat is given extra time to marinate in the mild, flavoursome spices to create a meal that will have everyone coming back for more.

Ingredients

For the marinated chicken

  • 1kg boneless chicken thighs, skins removed
  • 1 sachet Geeta’s Korma Paste
  • 100ml plain yoghurt
  • 1 tbsp garlic ginger paste
  • Pinch of salt

 

For the sauce

  • 100g butter
  • 1 tbsp vegetable or olive oil
  • 6 whole cloves
  • 4 cardamoms, crushed
  • ½ cinnamon stick
  • 3 medium onions, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 thumb of fresh ginger, finely chopped
  • 2 sachets of Geeta’s Korma Paste
  • 75g whole cashews
  • 75g sliced almonds
  • 50ml single cream
  • 1 can (400g) coconut milk
  • Salt and pepper to taste

Method

The day before

  1. Mix together the marinade ingredients and coat the chicken pieces. Place in a covered dish and leave in the fridge to marinate overnight.
  2. Leave the cashews and almonds to soak in 400mls of hot water.

If you don’t have time to do this, ensure that you have marinated the chicken and soaked the nuts for at least 1 hour before cooking.

For the sauce

  1. Drain the nuts and blitz them in a food mixer until smooth.
  2. Over a medium heat, melt the butter with oil, then fry the cloves, cinnamon and cardamom for 5 minutes.
  3. Add the onions and gently cook for about 20 minutes until soft and slightly browned.
  4. Meanwhile, set the chicken under the grill and cook until slightly charred, turning them halfway through cooking.
  5. Add the ginger and garlic to the pan and fry for a further 3 minutes.
  6. Add the korma paste and fry over a medium heat until the oil is well separated. Add a little water so it doesn’t stick or catch in the pan.
  7. Add the nut puree and stir.
  8. Add the coconut milk and the cream and gently heat for 5 minutes.
  9. Remove the chicken from the grill and add to the sauce to coat well before serving.

How We Serve Ours

The nutty flavours of this korma dish are best complemented by basmati or wild rice. Sprinkle the dish with some toasted coconut pieces and fresh coriander before serving.