For the yoghurt:
1 cup of whole Yoghurt
1tsp crushed Coriander Seeds
1tsp Chilli Powder
2tsp Garam Masala
For the chicken:
450g /1lb Chicken Thighs (cut into large chunks)
Homemade Korma Curry Paste (see recipe here)
2-3 Curry Leaves
1/2tsp Black Peppercorns
3 Green Cardamoms
1/2 Cinnamon stick
1tsp grated Ginger
1tsp grated Garlic
A bunch of Coriander leaves (roughly chopped)
To make the spiced yoghurt, simply mix the yoghurt and all the spices into a bowl thoroughly and set aside.
Into a cooking pot, drizzle some oil and once heated, add the cinnamon, cardamom, cloves, curry leaves and peppercorns and stir until the cloves start to pop.
Then add the grated ginger and garlic and sauté for a 10-15 seconds on a till everything becomes aromatic.
Next carefully add the chicken and coat in the oil and spices. Cook until the chicken is seared and is opaque white on the outside (don't worry that the chicken is not cooked through).
Turn the heat down to a medium-low and pour in the spiced yoghurt following half of the korma curry paste. (see recipe for korma curry paste here)
Add 1tsp of salt and combine all the ingredients together well.
Cook until you see the oil separate on the edge of the pot (you will see the oil has risen to the surface).
If the curry is looking too thick, add a cup of water and leave to simmer for 10 minutes.
Add salt if needed.
Turn off the heat and finish with a bunch of roughly chopped fresh coriander leaves and mix into the curry.
Serve with Naan Bread or Rice.
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