Nadiya's chicken korma
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
Korma as I know it is very different to the dishes that are served up in Indian restaurants. 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 version with you.
Ingredients
- 250g/9oz ghee
- 4 cinnamon sticks
- 4 bay leaves
- 6 cardamom pods
- 4 onions, finely chopped
- 1 tbsp fine salt
- 125g/4½oz ginger, peeled and roughly chopped
- 2 medium-large garlic bulbs, cloves peeled and roughly chopped
- 8 chicken thighs, skinless, bone-in or boneless
Method
Add the ghee to a large cooking pot with a lid. Put on a high heat and add the cinnamon sticks, bay leaves and cardamom pods and allow to sizzle until aromatic.
Add the onions along with the salt and cook on a low heat for 30 minutes, or until the onion is soft but with very little colour.
Add the chopped ginger, garlic and 200ml/⅓ pint water to a blender. Blend to a smooth mixture and add to the pan. Cook over a medium heat until there is very little liquid left and a thick sauce remains.
Slice the chicken thighs with three cuts, reaching the bone (if using). Add the chicken thighs to the pan and mix into the sauce. Cook over a medium heat and leave to gently simmer with the lid on for 30 minutes.
