Chicken Korma

Name: Chicken Korma
Yield: Serves 6
Ingredients: 300 g Greek yoghurt; 6 garlic cloves, roughly chopped; ⅛ teaspoon ground turmeric; 2 bay leaves; 1⅓ tablespoons ground coriander; 1 star anise; 1⅓ tablespoons ground cumin; 800 g skinless chicken breast and thigh meat, chopped into bite-size pieces; ½ teaspoon chilli powder; 3 medium onions, finely sliced; 6 black peppercorns; 6 whole green chillies; 2 tablespoons ghee; 5 cm piece ginger, roughly chopped; 1 teaspoon panch phoron; 8 cardamom pods; 2 cinnamon sticks; 3 dried red chillies; 1½ teaspoons salt; 4 cloves; 100 ml oil

Preparation info

Serves
6

Difficulty
Medium

Appears in

Brick Lane Cookbook

By Dina Begum

Published 2018

About

Chicken korma cooked at home is unlike any restaurant version (which I would never eat). Originating from Mughlai cuisine, a real korma is rich, decadent and very special. It’s usually made with a mixture of whole spices, yoghurt and ghee, and cooked slowly to create a depth of flavour you really can’t get in a hurry. There are none of the colourings or sugar you get when you order the curry house version. Sometimes a little nut paste is added which makes the dish even more opulent and perf