I love this rich, creamy curry. It hails from the Nawab tradition of curries so it’s incredibly lightly spiced and heavy with coconut and yoghurt. This dish will knock your local takeaway korma out of the park!
75g desiccated coconut
35g almond flakes (or chopped almonds)
4 tsp poppy seeds
150ml warm water
100g salted butter
6 cardamom pods, bruised
1 cinnamon stick
4 small onions, sliced
8cm fresh ginger, peeled and finely diced
2 tsp salt
2 tsp Kashmiri chilli powder
400g boneless chicken thighs
150 ml water
200ml Greek yoghurt
1 red chilli, deseeded and sliced (optional)
40g dried cranberries (optional)
Make the coconut paste by combining the coconut, almonds, poppy seeds and water in a food processor and mixing until the ingredients are combined to a rough paste.
Melt the butter in a large pan over low heat and fry the cloves, cardamom and cinnamon for a few minutes to release the flavours. Add the ginger and onions and cook them gently for around 15 minutes until completely softened.
Turn the heat up to medium, stir in the salt and chilli powder and add the chicken pieces, making sure they’re all thoroughly coated. Cook for around 10 minutes until the chicken is lightly coloured.
Add the coconut paste and the water and simmer for around 10 minutes.
Take the pan off the heat, stir in the yoghurt and then bring back to a simmer. Reduce the sauce for around 30 minutes on a low heat until the masala is thick and it clings to the chicken. If using the chilli and/or cranberries, add them to the sauce 10 minutes before the dish is finished.
Serve with naan bread and garam masala green beans.
Image via Flickr