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Saffron chicken korma with wholemeal paratha
Fruit and vegetables
1 tbsp
garlic
paste
2 tbsp
ginger
paste
3 white
onions
, sliced into thin rings
1 tbsp ground
coriander
Cooking ingredients
large pinch
saffron
6 tbsp
vegetable oil
2 Indian
bay leaves
2.5cm/1in piece
cassia bark
3 green
cardamom
pods
1 clove
¼ tsp
chilli powder
1 tsp
salt
2 tbsp
ground almonds
1 tbsp
sugar
salt and freshly ground
black pepper
small handful
flaked almonds
, to garnish
450g/1lb wholemeal or
chapati flour
, plus extra for dusting
1 tsp
salt
vegetable oil
, for frying
Dairy, eggs and chilled
500g/1lb 2oz Turkish or Greek-style
yoghurt
(10% fat)
2 tbsp full-fat
milk
4 tbsp
butter
or ghee, melted (or use oil)
Meat, fish and poultry
8
chicken thighs
(approximately 1kg/2lb 4oz), skin removed and bone in
Back to recipe
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