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Chicken korma

Ingredients

  • 1/4 cup of ghee or light olive oil
  • 3-4 chicken breasts cut into bite sized pieces
  • 1 cup plain full fat yoghurt
  • 1 yellow onion
  • 1 red chili
  • 6-8 cloves garlic, chopped
  • 3-4" root ginger, finely chopped
  • 1 tsp chili powder
  • 1/2 tsp turmeric powder
  • 1 ounce grated coconut
  • 5 tbsp cashew nut butter
  • 4 tbsp sesame seeds
  • 1/3 tsp nutmeg powder
  • 1 tsp salt
  • 1 tsp garam masala
  • 1 tbsp cumin/coriander powder
  • 10 green cardomom pods + 2 black (or just 12 green)
  • 1 bay leaf
  • 10 cloves
  • 2" stick of cinnamon
  • juice of 1 lemon
  • cilantro
  • potatoes, cut into chunks and boiled until just cooked

Put the ginger, garlic, onion, red chili, chili powder, garam masala, cumin/coriander powder, turmeric powder, coconut, cashew nut butter, sesame seeds, nutmeg, salt and yogurt into a blender or food processor and whiz to make a paste/marinade. Put the chicken into this and marinate for 30 mins or longer.

Heat ghee or vegetable oil in pan, add cinnamon stick and let it cook briefly; it should unfurl a little and darken. Then add the cardomom pods and bay leaf and cook for a minute or two. Finally add the chicken and marinade. Bring up to a boil and simmer 5 minutes. Add 2/3 cup water and simmer a further 5 mins. Add potatoes now if using. Add juice of lemon and some
chopped cilantro. Simmer on low a further 10-20 mins or so till chicken is cooked.

Taste and adjust seasonings (salt, lemon, garam masala and cumin/coriander powder) if required.

Nutrition

Estimated, per serving

  • Servings: 4
  • Serving size: 1 bowl (curry + potato, no rice)
  • Calories: 700
  • Protein: 56 g
  • Carbs: 34 g
  • Fat: 38 g
  • Saturated fat: 16 g
  • Fiber: 4 g
  • Total sugar: 4 g
  • Sodium: 715 mg