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Preparation Time: 15 minutes
Cooking Time: 35 minutes
Servings: 4


3cm piece root ginger, peeled, roughly chopped
3 cloves garlic, peeled, roughly chopped
1 green chilli, deseeded, roughly chopped
2 onions, peeled , roughly chopped
½ teaspoon salt
½ teaspoon chilli powder (or to taste)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon garam masala
250ml plain (natural) yoghurt
25g (1oz) ground almonds
2 tablespoons single cream
1 tablespoons vegetable oil
500g (1lb 4oz) skinless chicken, chopped into large
bite size pieces
2 bay leaves
2 cardamom pods, crushed
2 cloves
1 handful coriander leaves, chopped


1. Make the korma paste by blitzing together the ginger,
garlic, chilli, onions and salt. Stir in the ground spices
– chilli powder, coriander, cumin, ginger and garam
masala. Leave to one side.
2. In another dish mix together the yoghurt, ground
almonds and cream in a small dish and set aside.
3. Heat half the oil in a large pan. When hot add the
chicken and fry over a high heat for 3-4 minutes until
lightly browned all over. Remove and set aside.
4. Heat the remaining oil and fry the whole spices – bay
leaves, cardamom pods and cloves over a moderate
heat for 1 minute until fragrant. Add the korma paste
and fry gently for 1-2 minutes.
5. Return the chicken to the pan. Turn the heat to a low
setting and add the yoghurt mixture. Partially
cover and simmer gently for 25-30 minutes, stirring
occasionally. The sauce should be reduced and thick
and the chicken cooked through.
6. Stir in the coriander leaves just before serving.
7. Serve with plain boiled rice, spiced rice or naan bread.

Murgh chicken korma and rice in bowls on a black background