Save to your scrapbook
Anjum Anand's Chicken korma
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
For the marinade:
200ml plain yogurt
1 heaped tbsp garlic paste
1 heaped tbsp ginger paste
2 tsp ground coriander
700g bone-in small chicken joints, skinned and cleaned
2 tbsp vegetable oil or ghee
10 black peppercorns
10 green cardamom pods
1 black cardamom pod
1 shard of cinnamon
1 piece of mace
½ tsp turmeric
1 medium onion, peeled and chopped
1-2 green chillies, left whole
Salt and freshly ground black pepper, to taste
70g creamed coconut
3 tbsp ground almonds
¾ tsp garam masala
Good pinch of sugar
Handful of fresh coriander leaves and stalks, chopped
Dash of single cream
1. Mix the marinade ingredients together in a non-metallic bowl, add the chicken, stir and marinate for at least 30 minutes or for as long as possible. Cover and put in the fridge, if you have the time to leave it longer. Bring back to room temperature before cooking.
2. Heat the oil in a large non-stick pan and add the whole spices and turmeric, give the pan a good stir and add the onion, green chillies and salt. Fry for about 6 minutes until the onions are golden. Add the chicken along with the marinade and the water. Turn the heat up and bring to the boil, then simmer, covered, over a lowish heat for about 25-35 minutes, depending on the size of the joints, until the chicken is tender, stirring every now and then. Add a splash of water if the pan is getting dry at any stage. Stir in the coconut and almonds, and cook, uncovered, for another 3 minutes until the gravy is creamy.
3. Add the garam masala, sugar and fresh coriander, stir in the cream, taste and adjust seasoning. Serve with rice or roti.
INDIAN FOOD MADE EASY by Anjum Anand, published by Quadrille (£9.99)
This recipe was first published in July 2013.