• Toby Kramer

MUGLIA CHICKEN CURRY


Looking to switch up the traditional Korma? This curry uses ground almonds as the base rather than coconut, and Greek yoghurt for a slightly lighter sauce. Whenever making curry with chicken, I’d always recommend using thigh meat as it’s so much juicer. To make this vegan, use an alternative to the yoghurt and cream, and add in aubergine – chickpeas work well too.


INGREDIENTS

Serves 4

  • 2½ centimetres piece of fresh ginger (peeled)

  • 2 cloves garlic (peeled)

  • 2 teaspoons ground cumin

  • 2 teaspoon ground coriander

  • ½ teaspoon dried chilli

  • 2 tablespoons ground almonds

  • 80ml millilitres water

  • 5 cardamom pods (bruised)

  • 1 cinnamon stick

  • 4 bay leaves

  • 4 cloves

  • 4 tablespoons vegetable oil

  • 1½ kilograms boneless, skinless chicken thighs

  • 1 onions

  • 125 millilitres Greek yoghurt

  • 125 millilitres chicken stock

  • 60 millilitres double cream

  • 50 grams golden sultanas

  • 2 teaspoon garam masala

  • ½ tablespoon caster sugar

  • Pinch of salt and pepper

  • 50 grams flaked almonds (toasted)


METHOD

  1. Blend together the ginger, garlic, cumin, coriander and chilli in a food processor, until it forms a paste. Add the ground almonds and water, then blend again, and set aside. If you have one, you can do this with a pestle and mortar

  2. Heat the oil in a large pan and add the chicken pieces (in batches), and cook them just long enough to seal on both sides, then remove and set aside

  3. Into the same pan, add the cardamom pods, cinnamon stick, bay leaves and cloves and lightly fry to release the fragrances

  4. Add in the onion, finely chopped, and cook until softened and lightly browned.

  5. Pour in the blended paste, and cook everything until it begins to colour. Add the yogurt, a little at a time, stirring it in to make a sauce; then stir in the stock, cream and sultanas

  6. Put the chicken back into the pan, along with any juices that have collected, and sprinkle over the garam masala, sugar and salt and pepper

  7. Cover and cook on a gentle heat for 20-30 minutes, testing to make sure the chicken meat is cooked through

  8. While it cooks, toast the almonds and set aside

  9. Serve with rice and top with the almonds.

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