The ultimate makeover: Chicken korma

Description

2 tbsp vegetable oil
2 medium onions, chopped
3 garlic cloves
about 2cm piece fresh root ginger (to give you 2 tbsp finely chopped)
5 cardamom pods
1 cinnamon stick
600g boneless, skinless chicken breasts, cut into bite-size pieces
2 tsp ground coriander
1 ½ tsp garam masala
¼ tsp ground mace
½ tsp ground black pepper
150ml natural yogurt, not fridge cold
100ml full-fat milk
2 small green chillies, deseeded and shredded
handful coriander leaves and stems, coursely chopped
1 tbsp flaked almonds, toasted
250g basmati rice, cooked with a generous pinch saffron
 

• STEP 1

  Heat 1 tbsp of the oil in a deep sauté pan or wok. Tip in the onions, then fry over a medium-high heat for about 12-15 mins, stirring occasionally, until a rich golden colour and the pan is sticky on the bottom. While they cook, chop the garlic and ginger. Make a slit down the length of each cardamom pod just deep enough to reveal the tiny seeds. Remove the onions from the heat. Transfer a third of them to a small blender along with the garlic, ginger and 2 tbsp water. Whizz together to make a paste that is as smooth as you can get it. Set aside.

• STEP 2

  Return the onions in the pan to the heat, add the remaining oil, cardamom pods and cinnamon stick, then stir-fry for a couple of mins. Stir in the chicken, ground coriander, 1¼ tsp of the garam masala, mace and black pepper, then stir-fry for another 2 mins. Reserve 3 tbsp of the yogurt, then slowly start to add the rest, 1 tbsp at a time, stirring between each spoonful. When all the yogurt has gone in, stir in the oniony paste and stir-fry for 2-3 mins. Stir in 150ml water, then the milk. Bring to a boil, then simmer, covered, for 20 mins, scattering in the chillies for the final 5 mins, by which time the chicken should be very tender. Remove the cardamom pods and cinnamon. The flavours mellow all the more if refrigerated overnight. When gently reheating, splash in a little water if needed to slacken the korma sauce.

• STEP 3

  Finish by stirring in the chopped coriander. Taste and add a little salt if you wish. Swirl in the reserved yogurt. Spoon the korma into bowls, scatter a few almonds over each portion with a sprinkling of the remaining garam masala. Serve the saffron rice on the side.