Chicken korma simmers thighs in a creamy sauce of ground almonds, cloves, and ginger.
4piece
800g
125g
2piece
6piece
2tbsp
25g
1piece
4piece
1tsp
1tsp
0.5tsp
2tbsp
20g
0.5tsp
1tsp
100ml
50g
1tsp
2tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 4piece | — | — | |
| 2 | | 800g | — | — | |
| 3 | | 125g | — | — | |
| 4 | | 2piece | — | — | |
| 5 | | 6piece | — | — | |
| 6 | | 2tbsp | — | — | |
| 7 | | 25g | — | — | |
| 8 | | 1piece | — | — | |
| 9 | | 4piece | — | — | |
| 10 | | 1tsp | — | — | |
| 11 | | 1tsp | — | — | |
| 12 | | 0.5tsp | — | — | |
| 13 | | 2tbsp | — | — | |
| 14 | | 20g | — | — | |
| 15 | | 0.5tsp | — | — | |
| 16 | | 1tsp | — | — | |
| 17 | | 100ml | — | — | |
| 18 | | 50g | — | — | |
| 19 | | 1tsp | — | — | |
| 20 | | 2tbsp | — | — |
Peel the garlic cloves on the board, crushing each one lightly with the flat of the knife to loosen the skin, then pulling it away.
Garlic clove · 4 piece
Mince the peeled garlic cloves finely on the board.
Add the chicken thighs to the large bowl.
Chicken thigh · 800 g
Add the full-fat yoghurt to the chicken thighs in the bowl.
Full-fat yoghurt · 125 gAdd the minced garlic to the chicken thigh mixture in the bowl.
Peel the onions on the board, cutting off the tops and bases and pulling away the papery skins.
White onion · 2 pieceHalve the peeled onions through the root and slice them thinly on the board.
Crush the cardamom pods with the flat of the knife to split them open and transfer to a small bowl.
Cardamom pods · 6 piece
Pour the vegetable oil into the large deep frying pan.
Vegetable oil · 2 tbsp
Heat the oil over a medium-high flame until it is shimmering.
Add the ghee to the heated vegetable oil and let it melt into the pan.
Ghee · 25 gAdd the thinly sliced onions to the hot oil and ghee in the pan.
Sauté the onions over a medium heat, stirring regularly, until they turn deep golden.
Add the lightly crushed cardamom pods to the deep golden onions in the pan.
Add the cinnamon stick to the pan with the onions and cardamom.
Cinnamon stick · 1 pieceAdd the whole cloves to the pan with the onions, cardamom and cinnamon.
Cloves · 4 pieceSauté the onions with the whole spices, stirring, until the spices are fragrant.
Add the ground cumin to the fragrant whole spices with onions.
Ground cumin · 1 tspAdd the ground coriander to the spice base with cumin.
Ground coriander · 1 tspAdd the white pepper to the spice base with cumin and coriander.
White pepper · 0.5 tspStir the ground spices into the onion mixture thoroughly so no dry pockets remain.
Tip the flaked almonds into the small frying pan.
Flaked almonds · 2 tbsp
Dry-fry the flaked almonds over a medium heat, tossing often, until golden.
Rinse the fresh ginger under cold running water in the colander.
Fresh ginger · 20 g
Lift the rinsed ginger from the colander onto the chopping board.
Peel the rinsed ginger on the board, scraping away the skin with the peeler.
Move the peeled ginger from the board into the bowl with the chicken.
Grate the peeled ginger finely into the bowl with the chicken.
Add the turmeric to the chicken thigh mixture in the bowl.
Turmeric · 0.5 tspAdd the fine salt to the chicken thigh mixture.
Fine salt · 0.5 tspMix the chicken thigh mixture with the turmeric and fine salt until every piece is evenly coated.
Cover the bowl tightly with cling film.
Leave the covered chicken to marinate in the fridge for at least 20 minutes so the spices and yoghurt penetrate the meat.
Add the fragrant spice-coated onion base to the marinated chicken in the bowl.
Add the remaining fine salt to the spice base with marinated chicken.
Fine salt · 0.5 tspStir everything in the bowl together until the chicken is thoroughly combined with the spice base.
Transfer the chicken and spice mixture to the large deep frying pan and sauté over a high heat for about a minute to sear the chicken.
Reduce the heat to low, cover and simmer the chicken and spices gently for 22 minutes until the chicken is cooked through.
Add the double cream to the cooked chicken in sauce.
Double cream · 100 mlAdd the ground almonds to the chicken in cream sauce.
Ground almonds · 50 gAdd the caster sugar to the chicken in almond cream sauce.
Caster sugar · 1 tspStir the cream, almonds and sugar into the sauce until fully combined.
Simmer the korma over a gentle heat for about 6 minutes, until the sauce thickens slightly and the thickest piece of chicken reads 74 °C on a thermometer.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 4 piece | | Peel the garlic cloves on the board, crushing each one lightly with the flat of the knife to loosen the skin, then pulling it away.⏱ 30sResultPeeled garlic cloves |
| 2 | Peeled garlic clovesstep 1 | | Mince the peeled garlic cloves finely on the board.⏱ 2 minResultMinced peeled garlicused in step 5 |
| 3 | 800 g | | Add the chicken thighs to the large bowl.⏱ 20sResultChicken thigh |
| 4 | 125 g | | Add the full-fat yoghurt to the chicken thighs in the bowl.⏱ 15sResultChicken thigh and full-fat yoghurt |
| 5 | Minced peeled garlicstep 2 | | Add the minced garlic to the chicken thigh mixture in the bowl.⏱ 15sResultChicken thigh and full-fat yoghurt and minced peeled garlic |
| 6 | 2 piece | | Peel the onions on the board, cutting off the tops and bases and pulling away the papery skins.⏱ 30sResultPeeled onion |
| 7 | Peeled onionstep 6 | | Halve the peeled onions through the root and slice them thinly on the board.⏱ 3 minResultThinly sliced onionsused in step 12 |
| 8 | 6 piece | | Crush the cardamom pods with the flat of the knife to split them open and transfer to a small bowl.⏱ 1 minResultLightly crushed cardamom podsused in step 14 |
| 9 | 2 tbsp | | Pour the vegetable oil into the large deep frying pan.⏱ 10sResultVegetable oil |
| 10 | — | | Heat the oil over a medium-high flame until it is shimmering.⏱ 1 minResultHeated Vegetable Oil |
| 11 | 25 g | | Add the ghee to the heated vegetable oil and let it melt into the pan.⏱ 15sResultHot oil and ghee |
| 12 | Thinly sliced onionsstep 7 | | Add the thinly sliced onions to the hot oil and ghee in the pan.⏱ 15sResultHot oil and ghee and thinly sliced onions |
| 13 | — | | Sauté the onions over a medium heat, stirring regularly, until they turn deep golden.⏱ 20 minResultDeep golden onions |
| 14 | Lightly crushed cardamom podsstep 8 | | Add the lightly crushed cardamom pods to the deep golden onions in the pan.⏱ 15sResultLightly crushed cardamom pods and deep golden onions |
| 15 | 1 piece | | Add the cinnamon stick to the pan with the onions and cardamom.⏱ 15sResultLightly crushed cardamom pods and deep golden onions and cinnamon stick |
| 16 | 4 piece | | Add the whole cloves to the pan with the onions, cardamom and cinnamon.⏱ 15sResultLightly crushed cardamom pod and deep golden onion mixture |
| 17 | — | | Sauté the onions with the whole spices, stirring, until the spices are fragrant.⏱ 2 minResultFragrant spice-bloomed onions |
| 18 | 1 tsp | | Add the ground cumin to the fragrant whole spices with onions.⏱ 15sResultFragrant spice-bloomed onions and ground cumin |
| 19 | 1 tsp | | Add the ground coriander to the spice base with cumin.⏱ 15sResultFragrant spice-bloomed onions and ground cumin and ground coriander |
| 20 | 0.5 tsp | | Add the white pepper to the spice base with cumin and coriander.⏱ 15sResultFragrant spice-bloomed onion and ground cumin mixture |
| 21 | — | | Stir the ground spices into the onion mixture thoroughly so no dry pockets remain.⏱ 1 minResultFragrant spice-coated onion baseused in step 34 |
| 22 | 2 tbsp | | Tip the flaked almonds into the small frying pan.⏱ 10sResultFlaked almonds |
| 23 | — | | Dry-fry the flaked almonds over a medium heat, tossing often, until golden.⏱ 2 minResultToasted flaked almondsused in step 45 |
| 24 | 20 g | | Rinse the fresh ginger under cold running water in the colander.⏱ 30sResultRinsed ginger |
| 25 | — | | Lift the rinsed ginger from the colander onto the chopping board.⏱ 5sResultRinsed ginger |
| 26 | — | | Peel the rinsed ginger on the board, scraping away the skin with the peeler.⏱ 1 minResultPeeled ginger |
| 27 | Peeled gingerstep 26 | | Move the peeled ginger from the board into the bowl with the chicken.⏱ 5sResultChicken thigh mixture |
| 28 | — | | Grate the peeled ginger finely into the bowl with the chicken.⏱ 1 minResultFinely grated ginger |
| 29 | 0.5 tsp | | Add the turmeric to the chicken thigh mixture in the bowl.⏱ 15sResultFinely grated ginger and turmeric |
| 30 | 0.5 tsp | | Add the fine salt to the chicken thigh mixture.⏱ 15sResultFinely grated ginger and turmeric and fine salt |
| 31 | — | | Mix the chicken thigh mixture with the turmeric and fine salt until every piece is evenly coated.⏱ 1 minResultSpice-coated chicken thighs |
| 32 | — | | Cover the bowl tightly with cling film.⏱ 10s |
| 33 | — | | Leave the covered chicken to marinate in the fridge for at least 20 minutes so the spices and yoghurt penetrate the meat.⏱ 20 minResultMarinated chicken |
| 34 | Fragrant spice-coated onion basestep 21 | | Add the fragrant spice-coated onion base to the marinated chicken in the bowl.⏱ 20sResultMarinated chicken and fragrant spice-coated onion base |
| 35 | 0.5 tsp | | Add the remaining fine salt to the spice base with marinated chicken.⏱ 15sResultMarinated chicken and fragrant spice-coated onion base and fine salt |
| 36 | — | | Stir everything in the bowl together until the chicken is thoroughly combined with the spice base.⏱ 1 minResultFully spiced marinated chicken |
| 37 | Fully spiced marinated chickenstep 36 | | Transfer the chicken and spice mixture to the large deep frying pan and sauté over a high heat for about a minute to sear the chicken.⏱ 1 minResultSeared chicken |
| 38 | — | | Reduce the heat to low, cover and simmer the chicken and spices gently for 22 minutes until the chicken is cooked through.⏱ 22 minResultGently simmered chicken |
| 39 | 100 ml | | Add the double cream to the cooked chicken in sauce.⏱ 15sResultGently simmered chicken and double cream |
| 40 | 50 g | | Add the ground almonds to the chicken in cream sauce.⏱ 15sResultGently simmered chicken and double cream and ground almonds |
| 41 | 1 tsp | | Add the caster sugar to the chicken in almond cream sauce.⏱ 15sResultGently simmered chicken mixture |
| 42 | — | | Stir the cream, almonds and sugar into the sauce until fully combined.⏱ 1 minResultSweetened almond-creamed chicken |
| 43 | — | | Simmer the korma over a gentle heat for about 6 minutes, until the sauce thickens slightly and the thickest piece of chicken reads 74 °C on a thermometer.⏱ 6 minResultThickened korma |
| Total Time | 1 hr 10 min | ||
| Nutrient | per serving |
|---|---|
| 655kcal | |
| 47g | |
| 43g | |
| 13g | |
| 16g | |
| 5g | |
| 4g | |
| 798mg |
Chicken korma simmers thighs in a creamy sauce of ground almonds, cloves, and ginger.
What you’ll doYou will marinate chicken thighs in yoghurt and garlic, fry sliced onions in oil and ghee until golden and toast the whole spices. The chicken simmers in the spiced onion base with ground almonds and cream until tender and the sauce is thick.
