Easy Chicken Korma Recipe

Ingredients

1 ½ lbs bone-in chicken joints, skinned and cleaned

2 tablespoons vegetable oil

10 black peppercorns

10 green cardamom pods

1 black cardamom pod

10 cloves

1 cinnamon stick

1 piece of mace

1 green chilli

Salt and freshly ground black pepper to taste

1 medium onion, peeled and chopped

7 fl.oz.water

3 oz coconut milk

3 tablespoon ground almonds

¾ teaspoon garam masala

½ teaspoon sugar

7 oz. yoghurt

1 tablespoon crushed garlic

1 tablespoon crushed root ginger

2 tablespoons ground cilantro

Chopped cilantro to garnish

Directions

Combine the yoghurt, garlic, ginger and ground cilantro in a bowl. Add the chicken, stir and leave marinate for at least an hour in the refrigerator.
Heat the oil in a large pan and add the peppercorns, green and black cardamoms, cloves, cinnamon and mace. As soon as the spices become fragrant, add the onion, green chilli and salt. Cook till the onions turn golden. Next, add in the chicken along with the marinade and the water. Increase the heat and bring to the boil. Reduce heat and simmer, covered, for about 30 minutes or until the chicken is tender. Stir in the coconut milk and almonds, and cook, uncovered, for another 3 minutes until the gravy is creamy. Add the garam masala, sugar and cilantro just before serving.

Serve chicken korma with tandoori roti or naan.

This korma has been based on lamb meat.