While you won't have to toil away for too long on this speedy version, the flavours are layered and irresistible.
- 4 skinless/boneless chicken breast - cut into pieces
- 2 tbsp rapeseed oil
- 1 large onion - finely chopped or grated if you find it easier
- 4 whole cloves - crushed
- 3 cardamom pods - seeds only - crushed
- 3 cloves garlic - finely chopped
- 1 1/2 inch piece of ginger - finely chopped
- 1 tsp ground coriander
- 1 tsp curry powder
- 1 tsp mild or medium chili powder - depends on how spicy you like it
- 1 1/2 tsp ground cumin
- 1/4 tsp all spice
- 3/4 tsp turmeric
- 2 tsp tomato puree
- 220g - tinned chopped tomatoes
- 70g ground almonds
- 250 ml chicken stock - use a cube if you don't have fresh
- 200 ml coconut milk - it is not unusual for people to substitute cream instead
- Pinch of grated fresh nutmeg
- Salt and pepper to taste
- 45g toasted flaked almonds to garnish
- Picked coriander leaves to garnish
- Heat the oil n a large pan over a medium to high heat. Once hot add the onions, cloves and cardamom. Season with a pinch of salt. Cook for a few minutes, stirring continuously until the onions start to soften without any colour. Add the garlic and ginger and cook for 2-3 minutes.
- Add the remaining spices and coat the onions in the spices. Cook until the spices begin to toast and start to release their flavour and aromas.
- Add the chicken pieces and cook for 4-5 mins. Make sure you coat the chicken well with all the spices. Add the tomato puree and stir for 1 minute. Then add the chopped tomatoes, chicken stock, ground almonds and coconut milk. Mix well and once it comes to a boil, reduce the heat to a simmer and cook for about 10-15 minutes until the sauce is thick and creamy and the chicken is cooked through.
- Taste and adjust the seasoning as needed. Place the Korma into your serving dish and garnish with the toasted almonds and picked coriander leaves.
- Serve with fluffy basmati rice and warm naan bread or even some poppadoms.