Chicken Korma

Simple chicken korma recipe for two, using chicken thighs, onions, and a few typical store-cupboard ingredients.

Ingredients

• 300–350 g chicken thighs (boneless, cut into bite-sized pieces)
• 1 large onion, finely sliced
• 2 cloves garlic, crushed
• 1 tsp grated ginger (or ½ tsp ground ginger)
• 1 tbsp mild curry powder or korma curry powder
• ½ tsp ground turmeric
• ½ tsp ground cumin (optional)
• 150 ml chicken stock
• 100 ml coconut milk or 3 tbsp Greek yoghurt
• 1 tbsp ground almonds (optional but classic for korma)
• 1 tbsp vegetable oil or ghee
• Salt to taste
• 150 g basmati rice (75 g per person)

Method

1. Cook the rice

1. Rinse the rice until the water runs clear.
2. Add rice to a pan with 300 ml water, a pinch of salt, and bring to the boil.
3. Reduce heat to low, cover, and simmer for 10 minutes.
4. Turn off heat, leave covered for 5 minutes, then fluff with a fork.

2. Prepare the korma

1. Heat the oil/ghee in a frying pan over medium heat.
2. Add sliced onions and cook for 8–10 minutes, until soft and lightly golden.
3. Add garlic and ginger; cook for 1 minute.
4. Stir in the curry powder, turmeric, and cumin. Cook for 30 seconds to release the fragrance.
5. Add the chicken pieces and stir to coat them in the spices; cook for 2–3 minutes.
6. Pour in the chicken stock and bring to a gentle simmer.
7. Reduce heat to low, cover, and cook for 12–15 minutes, until the chicken is cooked through.
8. Stir in the coconut milk or yoghurt. If using yoghurt, add off the heat to avoid splitting.
9. Add ground almonds if you have them, to thicken and enrich the sauce.
10. Simmer for 2–3 minutes. Season with salt to taste.

3. Serve

• Spoon the chicken korma over the fluffy basmati rice.
• Optional: garnish with a little fresh coriander if you have it.