- 2 tablespoons vegetable oil
- 1 pinch saffron threads (about 5 threads) 4cm (1½in) long
- Piece of fresh ginger, chopped
- ½tsp ground cumin
- 2tsp ground coriander
- ½tsp ground turmeric
- ½tsp chilli powder
- Seeds from 3 cardamom pods
- 100g (3½oz) unsalted cashew nuts
- 1tsp cornflour
- 150ml (5fl oz) natural yoghurt
- 1tbsp vegetable oil
- 4 chicken breast fillets, cut into 3
- 6 chicken thighs, with skin
- 2 onions, finely chopped
- 2 cloves garlic, chopped
- 50g (1¾oz) blanched whole almonds
- Crème fraîche, to serve
- Fresh coriander leaves, to serve
- Put the saffron into a small bowl with 400ml (13fl oz) of boiling water and set aside to infuse for 10 minutes. Process the ginger, cumin, coriander, turmeric, chilli, cardamom, cashews, cornflour and yoghurt to form a smooth paste.
- Heat the oil in a large frying pan and cook the chicken, skin side down until coloured. Remove from the pan add a little extra oil and cook the onions and garlic for 7 minutes, or until soft. Add the spice mixture and cook over a gentle heat for 2-3 minutes. Pour the saffron water in and stir well. Bring to the boil over a gentle heat and cook until thickened, adding a little extra water if needed. Season to taste.
- Make sure the sauce is hot, then add the chicken pieces, bring back to the boil and simmer gently for about 20 minutes, or until the chicken is cooked. Stir in the almonds. Serve garnished with crème fraîche and coriander leaves, and with naan bread and rice, if desired.
A korma is a creamy curry that is mostly mild in flavour. Add a little extra chilli if desired.