Ingredients
- For the marinade:
- 4 large chicken breasts
- 5tbs natural yoghurt
- 1 thumb-sized piece of ginger, grated
- 3 cloves garlic, grated
- 1tsp turmeric
- 1tsp garam masala
- 1tsp ground coriander
- Salt
- For the sauce:
- 3tbs vegetable oil
- 1 onion, finely diced
- 1 thumb-sized piece of ginger, grated
- 3 cloves garlic, grated
- 1tsp garam masala
- 1tsp turmeric
- 2tsp ground coriander
- 10 cardamom pods
- ½tsp chilli powder
- 200ml chicken stock
- 1 tin coconut milk, full fat
- 1tsp sugar
- 1tbs cornflour, mixed in 30ml of water
- 3tbs dessicated coconut, to garnish
- Coriander leaves, to garnish
- Cut the chicken breasts into large chunks (about six or seven pieces per chicken breast) and place into a bowl. Add the yoghurt, ginger, garlic, turmeric, garam masala, coriander and salt and stir well to coat evenly. Cover and place in the fridge for at least two hours but ideally overnight.
- Heat a shallow casserole dish or pan and add the oil. Add the chicken and cook for five minutes on a medium heat, just until the chicken is golden on the outside. Use a tongs to remove the chicken from the pan and place on a plate.
- Place the pan back on the heat and add the onion, ginger, garlic and cook on a low heat for eight to 10 minutes, stirring regularly until soft. Then add the garam masala, turmeric, ground coriander, cardamom pods and chilli powder and cook for three minutes. Add the chicken stock, coconut milk and sugar, and stir well. Mix the cornflour with the water and add it to the sauce, then bring the mix to a simmer. Add the chicken pieces back in, check the seasoning and allow to simmer gently for 20 minutes, stirring regularly.
- After the korma has been simmering for 20 minutes, check the seasoning, then remove from the heat. Garnish with toasted desiccated coconut, coriander leaves, and a drizzle of yoghurt. Serve with steamed rice.
