Chicken Korma

Name: Chicken Korma
Yield: Serves 4
Cuisine: Australia
Ingredients: 1 tablespoon crushed coriander seeds; 1 teaspoon ground cumin; 5 whole cardamon pods; 1.5 kg (3 lb) chicken, skinned and jointed; 3 cloves of garlic, sliced; 5 whole cloves; 175 ml (6 fl oz) natural yoghurt; 5 cm (2 pint) piece of cinnamon stick; 2 teaspoons ground turmeric; 2 teaspoons roasted almonds; 1 teaspoon salt; 1 large onion, sliced; 1½ tablespoons desiccated coconut; 100 g (4 oz) ghee, or 4 tablespoons vegetable oil; ½ teaspoon chilli powder; 1 teaspoon ground ginger

Preparation info

Serves
4

Difficulty
Medium

Appears in

Floyd on Oz

By Keith Floyd

Published 1991

About

For me Chicken Korma embodies the mild, mystical flavours of the East.

Ingredients

175 ml (6 fl oz) natural yoghurt
2 teaspoons ground turmeric

Oceania
Australia
Spicy
Gluten-free

Method

Mix together the yoghurt, turmeric and 1 of the cloves of garlic. Put the chicken pieces in a shallow dish (not aluminium) and pour over the yoghurt mixture. Cover and leave to marinate in a cool place, preferably overnight.

Heat the ghee or oil in a heavy-based pan and fry the remaining garlic and onion for about 3–4 minutes, until soft. Throw in all the spices and salt and cook for 3