Nadiya Hussain’s Chicken Korma
Nadiya Hussain's ultimate chicken korma recipe features tender chicken in a curry sauce packed with fragrant cinnamon, cardamom, bay leaves and plenty of ginger.
From the book
Korma as I know it is very different to the dishes that are served up in Indian restaurants. In our version, there is no cream and there are no nuts. This dish is simple and aromatic with whole spices and I want to share this authentic Bangladeshi recipe with you.
|onions, finely diced
|ginger, peeled and roughly chopped
|2 medium/large bulbs of
|garlic, peeled and roughly chopped
|chicken thighs, bone still in or boneless if you prefer
Start by adding the ghee to a large cooking pot with a lid. Pop it onto a high heat and add the cinnamon sticks, bay leaves and cardamom pods and allow to just sizzle.
Now add the onion along with the salt and cook on a low heat for 30 minutes till the onion is soft and mushy but with very little colour on it.
Take your chopped ginger and garlic and add them with the water to a blender. Blend till you have a smooth mixture. Add to the pot and cook over a medium heat till there is little very liquid left and you have a thick sauce.
Slash the chicken thighs with three slits, all the way to the bone, then add the chicken thighs to the pot and mix into the sauce.
Put over a medium heat and leave to cook with the lid on for 30 minutes. Take off the lid and you are ready to serve
+ If you ever struggle to find ghee or you have run out, you can always substitute it with unsalted butter.