Recipe Index

Ingredients

• 4 boneless, skinless chicken breasts (about 1lb 5 oz)
• freshly ground black pepper
• 1 oz low-fat natural yoghurt
• 1 tbsp sunflower oil
• 2 large onions, chopped (14 oz prepared weight)
• 4 garlic cloves, peeled and sliced
• ¾oz piece fresh root ginger, peeled and finely grated
• 12 cardamom pods, seeds crushed
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• ½ heaped tsp ground turmeric
• ¼ tsp hot chilli powder
• 1 bay leaf
• 4 whole cloves
• 1 tbsp plain flour
• small pinch saffron
• 2 tsp caster sugar
• ½ tsp fine sea salt, plus extra to season
• 3 tbsp double cream
• fresh coriander, roughly torn, to garnish (optional)

Method

1. Cut each chicken breast into eight or nine bite-sized pieces, season them with black pepper, stir in the yoghurt, and chill the bowl for at least 30 minutes and up to 6 hours.
2. Cook the chopped onions, sliced garlic and grated ginger in the sunflower oil in a large non-stick saucepan, covered, over low heat for 15 minutes until very soft and lightly coloured, stirring occasionally.
3. Stir in the crushed cardamom seeds, cumin, coriander, turmeric, chilli powder and bay leaf, pinch the ends off the cloves into the pan and discard the stalks, and cook the spices with the onions for 5 minutes, stirring constantly.
4. Add the flour, saffron, caster sugar and the 1/2 teaspoon of salt, then pour in 1 1/4 cups cold water slowly, stirring all the time.
5. Simmer the sauce gently, covered, for 10 minutes, then take out the bay leaf and blend the mixture until as smooth as possible.
6. Drain the chicken in a colander, shaking off the excess yoghurt so only a light coating remains.
7. Bring the sauce back to a simmer in a non-stick frying pan, add the chicken and double cream, and cook for about 10 minutes, stirring regularly, until the chicken is tender with no pink remaining.
8. Adjust the seasoning, spoon the korma into a warmed dish, and garnish it with torn fresh coriander if using.

Prep: 2 h · Cook: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data