Nadiya's chicken korma

Name: Nadiya's chicken korma
Prep time: 30 min
Cook time: 1 min
Ingredients: 250g/9oz ghee; 4 cinnamon sticks; 4 bay leaves; 6 cardamom pods; 4 onions, finely chopped; 1 tbsp fine salt; 125g/4½oz ginger, peeled and roughly chopped; 2 medium-large garlic bulbs, cloves peeled and roughly chopped; 8 chicken thighs, skinless, bone-in or boneless

2.8

(14)

www.bbc.co.uk

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Prep Time: 30 minutes

Cook Time: 1 hours

Servings: 4

Author : Nadiya Hussain

chicken curry chicken thigh gluten free

Ingredients

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Instructions

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Step 1

Add the ghee to a large cooking pot with a lid. Put on a high heat and add the cinnamon sticks, bay leaves and cardamom pods and allow to sizzle until aromatic.

Step 2

Add the onions along with the salt and cook on a low heat for 30 minutes, or until the onion is soft but with very little colour.

Step 3

Add the chopped ginger, garlic and 200ml/⅓ pint water to a blender. Blend to a smooth mixture and add to the pan. Cook over a medium heat until there is very little liquid left and a thick sauce remains.

Step 4

Slice the chicken thighs with three cuts, reaching the bone (if using). Add the chicken thighs to the pan and mix into the sauce. Cook over a medium heat and leave to gently simmer with the lid on for 30 minutes.