Today’s recipe is all about creating a tasty chicken curry that’s easy to make and full of flavour. We’ll be using chicken breasts marinated in Greek yogurt mixed with spices like cumin and cardamom. This marinade will make the chicken really tender and flavourful.
First, you’ll marinate the chicken in a mixture of yogurt and spices. This step is key for adding lots of flavour to the chicken. Then, you’ll make a spice paste using ingredients like onions, garlic, and ginger, along with some more spices. This paste is what gives the curry its rich flavour.
The cooking part is simple. You’ll fry the chicken briefly, then add the spice paste and some chicken stock. Letting it simmer will bring all the flavours together and make the chicken nice and tender.
This recipe is great for anyone, whether you’re new to making curry or have been cooking it for years. It’s straightforward and doesn’t need any fancy techniques. Serve this curry with some rice and naan bread for a satisfying meal. Get ready to enjoy a homemade curry that’s as delicious as it is easy to make!
Chicken Korma
Ingredients
- 5 chicken breasts
- 30g greek yogurt
- 2 red onions (cut in half)
- 5 garlic cloves
- 30g fresh ginger (peeled & grated)
- 6 cardamom pods (seeds)
- 4 tbsp ground almonds
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- ¼ tsp ground cloves
- ¼ tsp ground cinnamon
- 1 tsp turmeric
- ½ tsp chilli flakes
- 125ml water
- 1 tbsp oil
- 300ml chicken stock
- 1 tsp caster sugar
- 1 bay leaf
- Pinch of saffron
Directions
- Cut each chicken breast into bite sized pieces and place in a bowl. Stir in the yogurt and season with salt and black pepper. Cover and marnate in the fridge for at least 30 mins. If you have more time 2 – 6 hours is best.
- Put the onions into a food processor along with garlic, ginger, cardamom seeds, ground almonds, cumin, coriander, ground cloves, turmeric & the chilli flakes then blend into a paste. Add the water & blend again.
- Heat the oil in a pan then add the chicken pieces and fry for a few minutes, just long enough to seal the meat.
- Add in the spice paste, stiring to make sure all the chicken is covered. Cook for 4 – 5 minutes more, giving the pan a stir occassionally.
- Add the chicken stock, saffron, sugar, and bay leaf then bring to the boil. Turn the heat down and simmer uncovered for 20 – 30 minutes.
- Remove the bay leaf and serve the curry with rice and nan.
