Hyderabadi Chicken Korma

maunikagowardhan.co.uk

Obsessed with pears at the moment...especially pear cake. New favourite ingredients: fennel root and fish sauce. Also, gluten-free, though I do save recipes that aren't.

1 kg chicken on the bone (skinless and cut into medium pieces)

3 tbsp vegetable oil

5 green cardamom pods

2 bay leaves

1” cinnamon stick

2 black cardamom

4 cloves

360gms white onions finely chopped

2” ginger roughly chopped

6 garlic cloves roughly chopped

1 tsp mild chilli powder

Pinch of turmeric powder

2 tbsp greek yoghurt

50mls water

100gms cashewnuts soaked in warm water

Salt to taste

Coriander for garnish

Handful of cashewnuts toasted and chopped for garnish

A few years back I attended a family wedding in Hyderabad and the green chicken curry was the recipe my friend’s mother so kindly shared with me. That evening, I was invited to an Indian feast at their home where she cooked a korma. I was curious to find out if all kormas were painstakingly lengthy recipes and if they took forever to make. She disagreed and cited her method of cooking as easy as it could get, to give it a creamy delicious gravy. And I agree her recipe which she inherited from her mother in law, is a classic example of how simple it can be with amazing flavours. While she was talking me through how she had made it, I wrote it all down on a scrappy piece of paper. I remember rushing to write it just so I wouldn’t forget the little tips she gave to cook the korma. Looking through my notes recently I found that little piece of paper and here’s the result. A really easy yet scrummy korma which I savoured during the meal years ago in Hyderabad and still remember fondly. A few years back I attended a family wedding in Hyderabad and the green chicken curry was the recipe my friend’s mother so kindly shared with me. That evening, I was invited to an Indian feast at their home where she cooked a korma. I was curious to find out if all kormas were painstakingly lengthy recipes and if they took forever to make. She disagreed and cited her method of cooking as easy as it could get, to give it a creamy delicious gravy. And I agree her recipe which she inherited from her mother in law, is a classic example of how simple it can be with amazing flavours. While she was talking me through how she had made it, I wrote it all down on a scrappy piece of paper. I remember rushing to write it just so I wouldn’t forget the little tips she gave to cook the korma. Looking through my notes recently I found that little piece of paper and here’s the result. A really easy yet scrummy korma which I savoured during the meal years ago in Hyderabad and still remember fondly.

This Murgh Kaju ka Korma is flavoured with whole spices including cardamom, cloves and bay leaves which give it the required warmth alongside chilli for the heat. I’d cook this recipe when I want to impress my guests with a delicious korma. If you are vegan and planning to cook this Korma, make sure to leave the yoghurt out but add a little more of the cashew nut paste for a luscious curry. This Murgh Kaju ka Korma is flavoured with whole spices including cardamom, cloves and bay leaves which give it the required warmth alongside chilli for the heat. I’d cook this recipe when I want to impress my guests with a delicious korma. If you are vegan and planning to cook this Korma, make sure to leave the yoghurt out but add a little more of the cashew nut paste for a luscious curry.

Served with a pulao and some salad it really doesn’t need much else.

Directions at maunikagowardhan.co.uk

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