Recipes>Chicken Recipes
Nadiya Hussain’s Chicken Korma
by Nadiya Hussain from Nadiya’s Simple Spices
Easy
Serves 4
Total 1hr 15min
Prep 35min
Cook 40min
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.
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Nadiya’s Simple Spices
Nadiya Hussain
Nadiya’s Simple Spices
Simple, flavour-packed recipes for the whole family.
Demystifying the notion that cooking with spices is complicated.
From easy breakfasts and lunches, to side dishes and classic bakes.
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Introduction
Tags
Ingredients
| 250g | ghee |
|---|---|
| 4 | cinnamon sticks |
| 4 | bay leaves |
| 6 | cardamom pods |
| 4 | onions, finely diced |
| 1 tbsp | fine salt |
| 125g | ginger, peeled and roughly chopped |
| 2 medium/large bulbs of | garlic, peeled and roughly chopped |
| 200ml | water |
| 8 | chicken thighs, bone still in or boneless if you prefer |
Method
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.
Reviews
2.9 out of 5 stars
7 Ratings
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Ingredients
Method
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