Quick chicken korma recipe
 Griddling the chicken before adding it to the sauce gives this simple chicken korma an irresistible smokiness. Leave the curry to stand for 30 minutes before reheating if you have time – it helps the aromatic flavours develop. 4 boneless, skinless chicken thighs, trimmed of excess fat and quartered½ tsp ground turmeric1 tbsp lime or lemon juice2 tsp rapeseed or sunflower oil½ tsp fine sea salt 4 boneless, skinless chicken thighs, trimmed of excess fat and quartered ½ tsp ground turmeric 1 tbsp lime or lemon juice 2 tsp rapeseed or sunflower oil ½ tsp fine sea salt 2 tbsp sunflower oil or 1 tbsp ghee1 tsp cumin seeds1 medium onion, very finely chopped4 garlic cloves, finely chopped2 tsp finely grated fresh root ginger½ x 400g can chopped tomatoes, blended until smooth (alternatively use passata)1 tsp tomato purée1 tsp ground turmeric1 heaped tsp garam masala¼ tsp hot chilli powder75g/2¾oz ground almonds300ml/½ pint full-fat milk½ tsp coarsely ground black pepperfreshly cooked rice and fresh coriander, to serve 2 tbsp sunflower oil or 1 tbsp ghee 1 tsp cumin seeds 1 medium onion, very finely chopped 4 garlic cloves, finely chopped 2 tsp finely grated fresh root ginger ½ x 400g can chopped tomatoes, blended until smooth (alternatively use passata) 1 tsp tomato purée 1 tsp ground turmeric 1 heaped tsp garam masala ¼ tsp hot chilli powder 75g/2¾oz ground almonds 300ml/½ pint full-fat milk ½ tsp coarsely ground black pepper freshly cooked rice and fresh coriander, to serve Method Put the chicken thighs in a bowl with the turmeric, lime or lemon juice, oil and salt. Toss together well and set aside for 10 minutes.To make the sauce, heat the oil or ghee in a saucepan and add the cumin seeds. Once they start to sizzle, add the chopped onion, garlic and ginger and cook gently for 5–6 minutes over a low heat, or until well softened, stirring regularly.Tip the tomatoes and tomato purée into the pan and cook for another 2 minutes, stirring. Next, stir in the turmeric, garam masala, chilli powder, black pepper and a teaspoon of salt. Add the ground almonds and milk and cook on a low heat for 10 minutes, or until thickened, stirring regularly. While the sauce is cooking, heat a griddle pan or heavy-based frying pan. Cook the chicken pieces for 8–10 minutes, or until lightly browned and cooked through, turning occasionally.Add the chicken to the sauce, cover loosely and simmer gently together for 5–6 minutes, stirring regularly. It’s important to cover the pan as the sauce will splatter a little as it cooks. If it becomes too thick, add a splash of water. If you have time, leave the curry to stand for 30 minutes before serving, then reheat gently. Serve with rice on the side and fresh coriander scattered over. Put the chicken thighs in a bowl with the turmeric, lime or lemon juice, oil and salt. Toss together well and set aside for 10 minutes. Put the chicken thighs in a bowl with the turmeric, lime or lemon juice, oil and salt. Toss together well and set aside for 10 minutes. To make the sauce, heat the oil or ghee in a saucepan and add the cumin seeds. Once they start to sizzle, add the chopped onion, garlic and ginger and cook gently for 5–6 minutes over a low heat, or until well softened, stirring regularly. To make the sauce, heat the oil or ghee in a saucepan and add the cumin seeds. Once they start to sizzle, add the chopped onion, garlic and ginger and cook gently for 5–6 minutes over a low heat, or until well softened, stirring regularly. Tip the tomatoes and tomato purée into the pan and cook for another 2 minutes, stirring. Next, stir in the turmeric, garam masala, chilli powder, black pepper and a teaspoon of salt. Add the ground almonds and milk and cook on a low heat for 10 minutes, or until thickened, stirring regularly. Tip the tomatoes and tomato purée into the pan and cook for another 2 minutes, stirring. Next, stir in the turmeric, garam masala, chilli powder, black pepper and a teaspoon of salt. Add the ground almonds and milk and cook on a low heat for 10 minutes, or until thickened, stirring regularly. While the sauce is cooking, heat a griddle pan or heavy-based frying pan. Cook the chicken pieces for 8–10 minutes, or until lightly browned and cooked through, turning occasionally. While the sauce is cooking, heat a griddle pan or heavy-based frying pan. Cook the chicken pieces for 8–10 minutes, or until lightly browned and cooked through, turning occasionally. Add the chicken to the sauce, cover loosely and simmer gently together for 5–6 minutes, stirring regularly. It’s important to cover the pan as the sauce will splatter a little as it cooks. If it becomes too thick, add a splash of water. If you have time, leave the curry to stand for 30 minutes before serving, then reheat gently. Serve with rice on the side and fresh coriander scattered over. Add the chicken to the sauce, cover loosely and simmer gently together for 5–6 minutes, stirring regularly. It’s important to cover the pan as the sauce will splatter a little as it cooks. If it becomes too thick, add a splash of water. If you have time, leave the curry to stand for 30 minutes before serving, then reheat gently. Serve with rice on the side and fresh coriander scattered over.