Quick Chicken Korma

By Madhur Jaffrey · bbc.co.uk

40 minServes 4

A mild, creamy Indian curry with chicken poached in a spiced tomato and cream sauce, aromatic with cardamom and cinnamon.

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prepPeel and coarsely chop ginger and garlic
prepCrush cardamom pods in a pestle and mortar
prepPeel and finely chop onions
prepSkin chicken and cut into serving portions
prepChop tinned plum tomatoes
4 cm piece fresh ginger, peeled and coarsely chopped	Blend ginger, garlic & water until smooth		Stir in ginger-garlic paste, ground coriander & cumin, fry 1 min	Add tomatoes, fry 1 min	Add chicken, chilli powder, salt & water, bring to boil	Cover, simmer medium heat 15 min, turning chicken	Uncover, stir in cream, cook high heat 7–8 min until thickened
5–6 garlic cloves, peeled and coarsely chopped
90 ml vegetable oil	Heat oil, bloom bay leaves through cumin seeds, add onions	Stir-fry onions 3 min until brownish
3 bay leaves
5 cm cinnamon stick
8 cardamom pods, crushed
4 cloves
¼ tsp black cumin seeds (or regular cumin seeds)
130 g onions, peeled and finely chopped
1 tbsp ground coriander
1 tbsp ground cumin
3 tinned plum tomatoes, chopped
1.5 kg 5 oz chicken pieces, skinned and cut into serving portions
¼–1 tsp chilli powder
¼ tsp salt
250 ml water
45 ml single cream

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