Nisha Katona's classic chicken korma
After clocking up all those hours in the kitchen over Christmas, it’s time to take things back to basics! Nisha’s here to show you how it’s done with her simple, flavour-packed Chicken Korma. Brimming with fragrant spices, it’s the perfect combination to get you falling back in love with cooking and kickstarting 2025.
Nisha Katona’s Classic Chicken Korma
Serves: 2
Ingredients
4 tbsp vegetable oil1 large or 2 small white onion diced finely5cm ginger peeled and grated2 cloves garlic crushed2 chicken breasts, diced into 2 cm pieces¼ tsp turmeric2 green cardamon cloves 1 stick of cinnamon ¼ tsp of chilli powder1 heaped tbsp of garam masala4 tbsp of natural yoghurt or creme fraicheWater to loosen½ tsp salt to taste2-3 tsp brown sugar2 heaped tbsp ground almondsHandful of finely chopped coriander to garnish1 tbsp pomegranate seeds
Method
1. Add the oil to a wok-style pan, then add the onion, ginger, and garlic and cook until browned.
2. Add the chicken breast and cook for a couple of minutes on a medium heat until it begins to colour. Add the turmeric, chilli, cinnamon, cardamom and the garam masala. Stir-fry for a minute or two.
3. Now add the yoghurt or creme fraiche and a little water to loosen it. Simmer for around 7 minutes until the chicken is cooked through.
4. Add the salt, sugar and ground almonds and give it a good stir. Serve with rice, garnished with the coriander and pomegranate seeds.