Note that Felicity Cloake recommends no cumin / coriander, which might differentiate the korma from other curries more.
1 onion, finely chopped
8 skinless, boneless chicken thighs
4 cinnamon sticks
10 cardamom pods, lightly crushed
6 garlic cloves, crushed
2 tbsp ginger, finely grated
4 tbsp double cream
1 tsp saffron threads
1 tbsp rose water
50g cashew nuts
60ml vegetable oil/4 tbsp ghee
¼ tsp freshly grated nutmeg
25g sultanas
1 tsp fine salt
Seeds of 1 black cardamom pod, crushed
250ml plain, full-fat yoghurt
Cut the chicken into large bite-sized chunks and marinate in half the yoghurt for at least three hours at (cool) room temperature, but preferably eight to 12 in the fridge. Take it out half an hour before you want to cook.
Heat the cream gently until warm, then take off the heat and stir in the saffron and half the rose water. Leave to infuse. Put the cashews in a small bowl with five tablespoons of warm water and leave to soak.
Heat the fat in a wide, heavy-based, lidded pan over a medium-high heat. When hot, add the cinnamon and green cardamom pods. Once the cardamom start to pop, add the chicken and brown on all sides, in batches if necessary, then lift out of the pan and set aside. Add the onion, turn down the heat slightly and fry until soft and browned, stirring regularly so it doesn’t catch.
While the onions are cooking, blend the cashews and their soaking water to a smooth paste. Stir the garlic, ginger, nutmeg and sultanas into the pan and cook for a couple of minutes, then add the cashew paste and stir well. Take off the heat and stir in the remaining yoghurt and the salt. Add the chicken, along with any juices and yoghurt marinade, and bring to a simmer.
Cover tightly, turn down the heat as low as possible and simmer for about 30 minutes, until the chicken is cooked through. Stir in the cream and cook for another five minutes, then stir in the black cardamom and the remaining rose water if you think it needs it, just before serving.
Simplified, MJB.
Add coconut in somehow - either dried sweetened or substitute coconut milk for the yogurt
Ingredients
4 tbs butter
1 large (350g) onion, silced
2 tsp poppy seeds
2 tsp garlic paste
2 tsp ginger paste
1 chicken stock concentrate packet (or 1 stock cube)
2lb chicken, cut into bite sized pieces
1/2 tsp ground cinnamon
1/2 tsp turmeric
1/4 tsp ground cardamom
2 tsp ground coriander
1 jalapeno, finely chopped (substitute: 1 tsp chilli flakes)
1 tsp salt
50g almond butter
1 tsp garam masala
1 tbs rose water (optional)
25g sultanas
Fresh coriander leaf, mint leaf
1 tbs fresh squeezed lemon juice
1 tbs dried fenugreek leaves
8 oz yogurt
Method
Heat half of the butter in a large frying pan. Add onions, poppy seeds, cinnamon, cardamom, and cook until onion is light brown
Add ginger and garlic paste and stir for one minute until the paste is lightly browned.
Puree the onion mixture with the chicken stock, and half a cup of water in a small food processor or blender.
Rinse out the pan, add the remaining butter, chicken, turmeric, coriander, cinnamon, cardamom, chilli and salt and cook over medium high heat until browned.
Lower the heat, and the onion mixture, almond butter, sultanas, garam marsala, rose water, lemon juice, fenugreek, herbs, and enough water to adjust to thick soup consitency
Reduce to a simmer, add the yogurt, and simmer for 5 more minutes.
Ingredients
2lb chicken
2 cup sliced onions
2 cloves
2 green cardamom pods
2 black cardamom pods
1 stick cinnamon
2 cups yogurt
2 tsp garlic paste
2 tsp ginger paste
2 tsp poppy seeds
1/4 cup almonds
1 tsp chili powder
2 tsp ground coriander
1/2 tsp turmeric
5 tbs vegetable oil
Fresh coriander leaf
1/2 fresh squeezed lemon juice
A few mint leaves
1 tsp salt.
Method
Soak the poppy seeds and almonds in a cup of water for 30 minutes. Drain and grind into a fine paste.
Cut the chicken into bite sized pieces
Heat oil in a large frying pan. Add onions, cloves, cinnamon sticks, cardamom, and cook until onion is light brown
Add ginger and garlic paste and stir for one minute until the paste is lightly browned.
Add the chicken and salt and cook over medium high heat until browned.
Lower the heat, and add all the remaining ingredients, including the poppy/almond paste, and add a cup of water, putting in the yogurt last.
Simmer for 5 minutes.