South Indian-style chicken korma with cavolo nero chutney
This is not your typical korma. Drawing from South Indian flavours, this chicken curry recipe layers spiced, yoghurt-marinated chicken with a bold coconut and cashew sauce, served with vibrant turmeric rice and an earthy, punchy cavolo nero chutney.
Ingredients
Metric
Imperial
Chicken marinade
- 8 boneless, skinless chicken thighs
- 400g of Greek yoghurt
- 5cm of root ginger, grated
- 1 garlic clove, grated
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1 tsp garam masala
- 2 tsp smoked paprika
- 1 lemon, juiced
- 1 tsp salt
- coconut oil, for cooking
Korma
- 2 tbsp of coconut oil
- 2 brown onions, finely sliced
- 2 garlic cloves, finely minced
- 1 knob of root ginger, grated
- 1 tbsp of coriander seeds
- 1 tsp cumin seeds
- 4 green cardamom pods
- 1 cinnamon stick
- 4 cloves
- 100g of freshly grated coconut
- 50g of cashews, soaked in water for 30 minutes
- 1 tin of chopped tomatoes
- 2 green chillies
- 2 bay leaves
- 250ml of chicken stock
- 100ml of coconut milk
- 1 tsp honey
- salt to taste
- ghee, for cooking
Cavolo nero chutney
- 200g of cavolo nero, stalks removed
- 2 tbsp of rapeseed oil
- 1 tsp black mustard seeds
- 1 green chilli, deseeded and chopped
- 1 small bunch of coriander
- 1 lime, juiced
- salt to taste
Basmati rice
- 1 tbsp of ghee
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 300g of basmati rice, rinsed and then soaked for 20 minutes
- 1 tsp ground turmeric
- 500ml of chicken stock
- 1 pinch of salt
Garnish
- 1 pinch of toasted coconut flakes
- 1 handful of fresh coriander leaves
- 1 lime, sliced into wedges
Method
Begin by marinating the chicken. Mix together all of the ingredients in a large bowl then add the chicken pieces and stir to coat. Chill in the fridge for at least an hour
- 8 boneless, skinless chicken thighs
- 400g of Greek yoghurt
- 5cm of root ginger, grated
- 1 garlic clove, grated
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1 tsp garam masala
- 2 tsp smoked paprika
- 1 lemon, juiced
- 1 tsp salt
Next, make the korma paste. Melt 2 tablespoons coconut oil in a large pan, then add the onions and cook gently until the onions until golden brown, about 15 minutes. Add the garlic and ginger then continue to cook for another minute or so
- 2 tbsp of coconut oil
- 2 brown onions, finely sliced
- 2 garlic cloves, finely minced
- 1 knob of root ginger, grated
In a separate pan, toast the coriander seeds, cumin seeds, cardamom, cinnamon and cloves in a dry pan until fragrant, then blend in a spice blender until smooth
- 1 tbsp of coriander seeds
- 1 tsp cumin seeds
- 4 green cardamom pods
- 1 cinnamon stick
- 4 cloves
Place the cooked onion, garlic and ginger, coconut, cashews, spices, tomatoes, chillies and bay leaves in a blender then blitz until smooth, adding a splash of water as needed
- 100g of freshly grated coconut
- 50g of cashews, soaked in water for 30 minutes
- 1 tin of chopped tomatoes
- 2 green chillies
- 2 bay leaves
Next, make the cavolo nero chutney. Blanch the leaves in boiling water for 2 minutes then refresh in ice cold water. Drain well and squeeze any excess water from the leaves
- 200g of cavolo nero, stalks removed
Heat the rapeseed oil in a pan, add the mustard seeds until they pop, then stir in the chilli and cavolo nero, cooking for a minute or so
- 2 tbsp of rapeseed oil
- 1 tsp black mustard seeds
- 1 green chilli, deseeded and chopped
Transfer to a blender along with the coriander and lime. Blend until smooth then season to taste
- 1 small bunch of coriander
- 1 lime, juiced
Next, make the rice. Add the ghee to a saucepan then toast the coriander seeds and cumin seeds in the ghee
- 1 tbsp of ghee
- 1 tsp coriander seeds
- 1 tsp cumin seeds
Once fragrant (about a minute), add in the drained basmati rice and turmeric. Stir to coat in the ghee and toast for another minute or so, then add in the chicken stock and salt and bring to a boil
- 300g of basmati rice, rinsed and then soaked for 20 minutes
- 1 tsp ground turmeric
- 500ml of chicken stock
- 1 pinch of salt
Turn the heat down to low, then cover with a kitchen towel and a lid and cook on a medium-high heat for 14 minutes. Remove from the heat and leave the rice to steam for another 10 minutes
Meanwhile, cook the chicken. Heat a large pan over a high heat, then add a spoonful of coconut oil and fry the chicken until lightly charred on the outsides
Remove from the pan then add in a spoonful of ghee and pour in the korma paste. Cook gently until the oil begins to separate at the edges, then add in the chicken stock, coconut milk and honey
- ghee, for cooking
- 250ml of chicken stock
- 100ml of coconut milk
- 1 tsp honey
Season with salt then add in the chicken, cover with a lid and simmer for 25–30 minutes until the chicken is cooked through (74°C) and the sauce has thickened
- salt to taste
Serve the rice with a generous amount of the chicken korma, and garnish with the chutney, coconut, fresh coriander and lime wedges
- 1 pinch of toasted coconut flakes
- 1 handful of fresh coriander leaves
- 1 lime, sliced into wedges
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