Bangladeshi Chicken Korma

19 Ingredients

Number of servings

1kilograms whole chicken, cut into 12 pieces
1/2 cup Greek-style yoghurt
1teaspoons caster sugar
1tablespoons garlic paste
1tablespoons ginger paste
1teaspoons cumin seeds
1/3 cup ghee
2 cinnamon sticks
1 brown onion
4 cardamom pods, bruised
1teaspoons black peppercorns
1/2teaspoons ground nutmeg
1/2tablespoons ground coriander
1 cup Woolworths milk, warmed
1/2 lemon, juiced
2teaspoons Woolworths sultanas
1 long green chilli, thinly sliced
2 sprigs mint, leaves picked
4 garlic & herb naan, warmed

Description

Aromatic chicken cooked in a rich, spiced sauce with sultanas, mint and green chilli. Try this chicken korma recipe for a flavourful family dinner.

Method

Step 1 of 6

Place chicken, yoghurt, sugar, garlic and ginger in a large bowl. Season with salt, then mix well to combine. Refrigerate for 30 minutes.

Step 2 of 6

Meanwhile, heat a large, deep frying pan over medium heat. Add cumin seeds, then cook for 1 minute, stirring, or until fragrant. Transfer to a spice grinder or mortar and pestle, then grind to a fine powder.

Step 3 of 6

Heat half of the ghee and 1 cinnamon stick in same pan over medium heat. Add chicken, in 2 batches, and cook for 4 minutes, turning, or until browned. Transfer chicken to a plate.

Step 4 of 6

Heat remaining ghee in same pan over medium heat. Add onion, cardamom, peppercorns and remaining cinnamon stick, then cook for 6 minutes, stirring, or until onion is golden. Add nutmeg, coriander and cumin, then stir for 1 minute or until fragrant.

Step 5 of 6

Return chicken to pan with milk, then bring to the boil over medium-high heat. Reduce heat to low and simmer, uncovered, for 15 minutes or until sauce has reduced by one-third and chicken is cooked through. Stir in lemon juice, then season.

Step 6 of 6

Top chicken korma with sultanas, chilli and mint, then serve with naan.