Traditional Chicken Korma

September 04, 2015

Beautifully tender pieces of chicken delicately spiced and cooked in a thick coconut and almond flavoured sauce.

4-6 chicken thigh fillets, skinned and chopped into chunks
Pinch of saffron
2 tbsp milk

Marinade

3cm ginger, roughly chopped
3 cloves garlic, roughly chopped
150g Greek yoghurt
1 tsp gram flour, heaped
1 tbsp coriander seeds
6 black peppercorns
1 tsp turmeric
1 tsp salt or to taste

Sauce

1 tbsp ghee
2 onions, minced
1-3 dried red chillies
3 cloves
3 cardamoms
3cm pieces cassia bark
1 tsp garam masala
75g creamed coconut/400ml coconut milk
2 heaped tbsp almonds, ground
1 tsp white poppy seeds, ground
Handful coriander leaves, finely chopped
Squeeze of lemon juice

Crumble saffron into a small bowl and add the milk and leave to steep. Place the coriander seeds, salt and peppercorns into a pestle and mortar and crush. Then add the roughly chopped ginger and garlic and...
See the full directions on my site

Nutritions

Calories
161

Sodium
55mg
2% DV

Fat
4g
6% DV

Protein
9g
18% DV

Carbs
21g
7% DV

Fiber
5g
21% DV