Nadiya's chicken korma
Korma as I know it is very different to the dishes served in Indian restaurants. There is no cream and there are no nuts. This simple, aromatic dish uses whole spices and is an authentic Bangladeshi version.
Ingredients
- cinnamon stick4 pieces
- Bay leaf4 pieces
- water200 ml
Instructions
4 steps- 1
Add the ghee to a large cooking pot with a lid and place over high heat. Add the cinnamon sticks, bay leaves and cardamom pods and let them sizzle until aromatic.
- 2
Add the onions and salt. Cook over low heat for 30 minutes, stirring as needed, until the onions are soft with very little colour.
30 min
- 3
Blend the chopped ginger, garlic and 200ml/⅓ pint water until smooth. Add the mixture to the pot and cook over medium heat until very little liquid remains and the sauce is thick.
- 4
Make three cuts in each chicken thigh, reaching the bone if using bone-in thighs. Add the chicken to the pot and mix it into the sauce. Cover and simmer gently over medium heat for 30 minutes.
30 min
Nutrition
1 serving ≈ 350 g
Nutrition values are estimates. - means data is unavailable.
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