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Recipe for :

Chicken Korma

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In the west, the term Korma has come to represent a very mild dish with a heavy cream sauce. The word 'korma' actually means braising and the dish can be either very mild or very fiery depending on the region. Korma is Mogul in origination and in the north of India where they became established, a wide array of kormas are served. This recipe is a variation on a northern korma which is generally made with rich ingredients like saffron, nuts, cream, etc.


A pinch of Natco saffron threads
6 green Natco cardamom pods, bruised to release the flavour
2 x 1" pieces of Natco cinnamon stick
4 Natco cloves
1/2 teaspoon Natco ground turmeric
1/2 - 1 teaspoon Natco chilli powder
1/2 teaspoon Natco ground white pepper
1 tablespoon Natco ground coriander
1/2 teaspoon Natco garam masala

Ginger and Garlic Paste:
1 inch cube of fresh ginger, peeled and roughly chopped
4 garlic cloves, peeled
2-3 tablespoons water

The Meat:
700g / 1lb chicken breast or thigh fillets, skinned and trimmed of excess fat. The breasts should be diced into 5cm(2ins) cubes and the thighs halved.

Other Ingredients:
50g / 2 oz raw cashew pieces
150ml / 5fl oz boiling water
90g / 3 oz full fat natural yogurt
4 tablespoons sunflower oil
1 large onion, finely chopped
300ml (10 fl oz) chicken stock (or warm water)
2 tablespoons single cream
salt to taste


  • Put the cashews and saffron in a bowl and pour over the boiling water. Leave to soak for 15 - 20 minutes.
  • Put the chicken into a large mixing bowl. Whisk the yoghurt (this prevents curdling during cooking) and add to the chicken. Set aside for 15 - 20 minutes.
  • Make the ginger and garlic paste by blending the ginger and garlic together in a food processor with a little water until it is a purée.
  • Heat the oil in a heavy based casserole over a low heat and add the cardamom, cinnamon and cloves. Let them sizzle for 25 - 30 seconds and add the onions. Increase the heat to medium and fry the onions until they soften (6 - 7 minutes).
  • Add the ginger and garlic paste and fry for a further 2 minutes.
  • Add the salt, turmeric, chilli powder, white pepper and ground coriander and fry gently for about a minute.
  • Add the chicken and increase the heat to medium high. Stir until the chicken is opaque. Pour in the stock or water, cover the pan and reduce the heat to low. Simmer for 15 - 20 minutes.
  • Meanwhile, put the cashews and saffron (with the water in which they were soaked) in a blender and add the cream. Blend until smooth and add to the chicken.
  • Add the garam masala and cook, uncovered, for 2 - 3 minutes. Remove from the heat and serve.

Serves 4