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The ultimate makeover: Chicken korma

The ultimate makeover: Chicken korma

A star rating of 3.3 out of 5.10 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Try this healthier, more fragrant version of a popular Indian classic

Nutrition:
HighlightNutrientUnit
kcal402
fat12g
saturates3g
carbs33g
sugars7g
fibre1g
protein43g
low insalt0.35g
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Ingredients

  • 2 tbsp vegetable oil
  • 2 medium onions , chopped
  • 3 garlic cloves
  • about 2cm piece fresh root ginger (to give you 2 tbsp finely chopped)
  • 5 cardamom pods
  • 1 cinnamon stick
  • 600g boneless, skinless chicken breasts, cut into bite-size pieces
  • 2 tsp ground coriander
  • 1 ½ tsp garam masala
  • ¼ tsp ground mace
  • ½ tsp ground black pepper
  • 150ml natural yogurt , not fridge cold
  • 100ml full-fat milk
  • 2 small green chillies , deseeded and shredded
  • handful coriander leaves and stems, coursely chopped
  • 1 tbsp flaked almonds , toasted
  • 250g basmati rice , cooked with a generous pinch saffron

Method

  • STEP 1

    Heat 1 tbsp of the oil in a deep sauté pan or wok. Tip in the onions, then fry over a medium-high heat for about 12-15 mins, stirring occasionally, until a rich golden colour and the pan is sticky on the bottom. While they cook, chop the garlic and ginger. Make a slit down the length of each cardamom pod just deep enough to reveal the tiny seeds. Remove the onions from the heat. Transfer a third of them to a small blender along with the garlic, ginger and 2 tbsp water. Whizz together to make a paste that is as smooth as you can get it. Set aside.

  • STEP 2

    Return the onions in the pan to the heat, add the remaining oil, cardamom pods and cinnamon stick, then stir-fry for a couple of mins. Stir in the chicken, ground coriander, 1¼ tsp of the garam masala, mace and black pepper, then stir-fry for another 2 mins. Reserve 3 tbsp of the yogurt, then slowly start to add the rest, 1 tbsp at a time, stirring between each spoonful. When all the yogurt has gone in, stir in the oniony paste and stir-fry for 2-3 mins. Stir in 150ml water, then the milk. Bring to a boil, then simmer, covered, for 20 mins, scattering in the chillies for the final 5 mins, by which time the chicken should be very tender. Remove the cardamom pods and cinnamon. The flavours mellow all the more if refrigerated overnight. When gently reheating, splash in a little water if needed to slacken the korma sauce.

  • STEP 3

    Finish by stirring in the chopped coriander. Taste and add a little salt if you wish. Swirl in the reserved yogurt. Spoon the korma into bowls, scatter a few almonds over each portion with a sprinkling of the remaining garam masala. Serve the saffron rice on the side.

Recipe from Good Food magazine, November 2009

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A star rating of 3.3 out of 5.10 ratings
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