CHICKEN KORMA RECIPE RECIPES

Steps:

• Put the chicken thighs in a bowl with the turmeric, lime or lemon juice, oil and salt. Toss together well and set aside for 10 minutes.
• To make the sauce, heat the oil or ghee in a saucepan and add the cumin seeds. Once they start to sizzle, add the chopped onion, garlic and ginger and cook gently for 5–6 minutes over a low heat, or until well softened, stirring regularly.
• Tip the tomatoes and tomato purée into the pan and cook for another 2 minutes, stirring. Next, stir in the turmeric, garam masala, chilli powder, black pepper and a teaspoon of salt. Add the ground almonds and milk and cook on a low heat for 10 minutes, or until thickened, stirring regularly.
• While the sauce is cooking, heat a griddle pan or heavy-based frying pan. Cook the chicken pieces for 8–10 minutes, or until lightly browned and cooked through, turning occasionally.
• Add the chicken to the sauce, cover loosely and simmer gently together for 5–6 minutes, stirring regularly. It’s important to cover the pan as the sauce will splatter a little as it cooks. If it becomes too thick, add a splash of water. If you have time, leave the curry to stand for 30 minutes before serving, then reheat gently. Serve with rice on the side and fresh coriander scattered over.

Steps:

• Heat the oven to 220C/200C fan/ gas 6. Pour 800ml just-boiled water into a heatproof jug, crumble in the stock cube and stir in along with half the curry paste and the butter or oil. Pour the mixture into a large baking dish or roasting tin (ours was 25 x 35cm and 5cm deep), and tip in the rice and cinnamon stick. Season and stir well.
• Cut a few deep slashes into each chicken thigh, then rub all over with the remaining curry paste and some seasoning. Arrange on top of the rice mixture, then cover the dish or tin with foil and bake for 30 mins.
• Meanwhile, heat a drizzle of oil in a frying pan over a medium heat, and fry the onion for 10-15 mins, or until soft and caramelised.
• Uncover the chicken and rice. The rice should still be wet, but if not, top up with 50-100ml more water. Scatter over the almonds and bake, uncovered, for 10-15 mins more until the chicken is browned, all the liquid has been absorbed and the rice is cooked through and crisp at the edges. Meanwhile, cook the green beans in boiling water for 2-3 mins, then drain. Scatter the coriander and fried onions over the chicken and rice, spoon a few dollops of chutney over the dish, and serve with the green beans.