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
The day before
- Mix together the marinade ingredients and coat the chicken pieces. Place in a covered dish and leave in the fridge to marinate overnight.
- 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
- Drain the nuts and blitz them in a food mixer until smooth.
- Over a medium heat, melt the butter with oil, then fry the cloves, cinnamon and cardamom for 5 minutes.
- Add the onions and gently cook for about 20 minutes until soft and slightly browned.
- Meanwhile, set the chicken under the grill and cook until slightly charred, turning them halfway through cooking.
- Add the ginger and garlic to the pan and fry for a further 3 minutes.
- 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.
- Add the nut puree and stir.
- Add the coconut milk and the cream and gently heat for 5 minutes.
- Remove the chicken from the grill and add to the sauce to coat well before serving.
Used in this recipe
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.