Indian Chicken Korma Ingredients

Ingredients

• Chicken Breast, Sliced into Small Bite-Sized Pieces – 600g 
• Low-Fat Natural Yoghurt – 25g
• Black Pepper – Powdered
• Sunflower Oil – 1 tbsp
• Onions, Chopped – 400g
• Garlic Cloves, Peeled and Sliced – 4
• Grated Ginger – 20g
• Cardamom Pods with Crushed Seeds – 12
• Ground Cumin – 1 tbsp
• Ground Coriander – 1 tbsp
• Ground Turmeric – ½ tsp
• Hot Chilli Powder – ¼ tsp
• Indian Bay Leaf – 1
• Cloves, With Stalks Removed – 4
• Plain Flour – 1 tbsp
• Caster Sugar – 2 tsp
• Sea Salt – ½ tsp (Keep a little more for seasoning)
• Double Cream – 3 tbsp
• Saffron – A Pinch
• Cold Water – 300 ml
• Fresh Coriander, Roughly Chopped – To Garnish 

Method

Step 1: Put the chicken slices in a non-metallic bowl, add the black pepper powder for seasoning, add yoghurt, and refrigerate for 2-6 hours (minimum half an hour). 
Step 2: In a non-stick saucepan, heat sunflower oil, add onions, garlic and ginger, and cook for 15 minutes covered and stirring occasionally, until the onions are soft. Now add crushed cardamom seeds, cumin, coriander, turmeric, hot chilli powder, Indian bay leaf, cloves and cook for five minutes whilst continuously stirring. 
Step 3: Add the flour, saffron, sugar and half teaspoon of salt to the mix, and stir continuously while you pour the cold water in slowly. Heat on a simmer and close the pan with a lid, and cook for 10 minutes. Don’t forget to stir once in a while.
Step 4: Turn the heat off and remove the bay leaf from the mixture. Use a stick blender to mix the onion contents into smooth and saucy consistency. Let it cool. 
Step 5: Drain the seasoned chicken, in such a way that the meat has a light coating of yoghurt. 
Step 6: Add the sauce into a non-stick frying pan, heat it up and bring to a simmer. Add the meat and cook while stirring occasionally until it becomes tender (around 10 minutes). Garnish with coriander and serve.