Creamy and Fragrant Chicken Korma Recipe
Prep Time:
2 hours, 10 minutes
Cook Time:
30 minutes
Servings:
4 servings
Ingredients
  • 1 ½ pounds skinless, boneless chicken thighs, halved
  • ¼ cup natural yogurt
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 2 tablespoons ghee
  • 1 large cinnamon stick
  • 6 cardamom pods
  • 4 bay leaves
  • 4 whole cloves
  • 1 large onion, finely chopped
  • 2 teaspoons garlic paste
  • 2 teaspoons ginger paste
  • 2 tablespoons mango chutney
  • 1 teaspoon ground coriander
  • Pinch of chili powder
  • 1 cup chicken stock
  • ¼ cup heavy cream
  • 2 tablespoons fresh chopped cilantro, to serve
  • 2 tablespoons flaked almonds, to serve
Directions
  1. In a medium-sized bowl, combine the chicken thighs with the yogurt, black pepper, and salt. Cover then transfer the chicken thighs to the fridge for at least 2 hours.
  2. Place a large, deep pan over medium heat and add the ghee.
  3. Add the cinnamon stick, cardamom pods, bay leaves, and cloves to the pan, and let them toast for 30 seconds to 1 minute until fragrant.
  4. Add the onion, garlic paste, and ginger paste and cook for 5 to 10 minutes.
  5. Stir in the mango chutney, ground coriander, and a pinch of chili powder.
  6. Add the chicken stock, place a lid on the pan, and let the mixture simmer on a low heat for 10 minutes.
  7. Remove the whole spices from the mixture, then carefully blend the contents of the pan to make a smooth sauce.
  8. Remove the chicken thighs from the yogurt, and add them to the pan with the sauce.
  9. Place a lid on the pan and let the mixture gently simmer for 10 to 15 minutes, until the chicken is cooked through.
  10. Remove the lid from the pan and stir in the cream.
  11. Serve the chicken korma topped with fresh, chopped coriander and flaked almonds.