Chicken Korma Curry

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5 from 1 vote

Prep Time: 20

Cook Time: 40

Marinating: 30

Total Time: 1 30

Servings: People

Calories: 763kcal

Author: Chef Jack Ovens

Ingredients

Chicken Marinade

1kg (2.2lbs) - Chicken Thigh, Boneless & Skinless
100g (3.5oz) - Natural Greek Yogurt
1 ½ (3.5g) - Garam Masala
½ tsp (1.5g) - Ground Turmeric
1 tsp (2.5g) - Red Chilli Powder
3 - Garlic Cloves, Grated
35g (1.2oz) - Ginger, Peeled & Grated
Seasoning To Taste

Onion Nut Paste

2 Tbsp (28g) - Ghee or Clarified Butter
3 - Green Cardamom Pods
2 - Brown (Yellow) Onions, Thinly Sliced
10g (0.3oz) - Whole Almonds (Blanched or Regular)
7.5g (0.2oz) - Cashew Nuts
70g (2.4oz) - Natural Greek Yogurt
Seasoning To Taste

Korma Gravy

1 Tbsp (14g) - Ghee or Clarified Butter
2 - Dried Bay Leaves
3 - Green Cardamom Pods
5 - Whole Cloves
1 - Cinnamon Stick
¾ Cup (180ml) - Chicken or Vegetable Stock
Enough Water To Just Cover
1 - Green Chilli, Halved
1 tsp (2.5g) - Garam Masala
2 tsp (4g) - Coriander Powder
10g (0.5oz) - Coriander (Cilantro), Roughly Chopped
Seasoning To Taste

Cumin Rice

1 Cup (200g) - Basmati Rice, Washed
1 Tbsp (14g) - Ghee or Clarified Butter
1 - Dried Bay Leaf
3 - Green Cardamom Pods
1 tsp (3.5g) - Whole Cumin Seeds
3 - Whole Cloves
1 - Star Anise
2 Cups (500ml) - Cold Water
Sea Salt Flakes To Taste
5g (0.2oz) - Coriander (Cilantro), Roughly Chopped (Optional)

Instructions

Place the chicken thigh into a large mixing bowl, and add in the yogurt, ginger & garlic paste, ground turmeric, garam masala, red chilli powder and salt to taste. Mix well and marinate for 30 minutes up to 48 hours.
Place a large high rimmed pan over medium-high heat. Add in the ghee and green cardamom pods, and fry for 30 seconds. Add in the sliced onion and saute for 4 minutes or until soft and golden. Add in both nuts and salt to taste, and saute for 1 minute. Remove and let cool for 30 minutes. Do this step whilst the chicken is marinating.
Add the onion and nut mix to a blender or food processor along with the yogurt and blend to a smooth rustic paste. Set aside.
Using the same pan, place it back over medium-high heat. Add in the ghee and allow it to melt. Add in the dried bay leaf, green cardamom pods, whole cumin seeds, whole cloves and star anise, and toast for 1 minute.
Add in the marinated chicken including all the marinade in the bowl, and sear for 4 minutes on each side.
Add in the onion and nut mix, chicken stock, garam masala, ground coriander, red chilli powder, green chilli and seasoning to taste. Mix well and bring to a simmer. Reduce heat to low, cover with a lid and simmer for 35 to 40 minutes or until the chicken is extremely tender.
Place a saucepan over medium-high heat. Add in the ghee and all the spices, and toast for 1 minute. Add in the basmati rice and toast for 45 seconds. Pour in the water, bring it to a boil, place on a lid, reduce the heat to low and cook for 14 minutes. Turn off the heat and leave the lid on for 5 minutes then remove the lid, add in the coriander (cilantro) (optional), fluff up the rice with a fork and serve.
Back to the curry. Remove the lid, check seasoning levels, adjust accordingly, add in the coriander (cilantro) and mix well. . Remove from heat.
Serve the curry over the cumin rice, garnish with chopped coriander (cilantro) & naan bread. Dig in.