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Chicken Korma and Pilau
Recipe by Kishwar Chowdhury
Feel like something filling, warm and full of flavour? This Pilau and chicken Korma recipe with a sweet plum chutney will tick all the boxes
- Steps
- Ingredients
Steps
- For the Korma, place chicken pieces into a bowl. Add yoghurt, garlic, ginger, onion powder and salt and toss to coat. Set aside for 30 minutes.
- Heat deep frypan over medium heat. Add 3 tablespoons ghee and 1 cinnamon stick. Once hot, lift chicken pieces from marinade (reserve marinade) and cook a few pieces at a time, until lightly browned and sealed. Remove chicken from the pan and set aside.
- Add additional ghee to the pan. Add cinnamon sticks, cardamom, nutmeg and mace. Add remainder of marinade. Add coriander and cumin. Cook, shaking the pan until golden and fragrant. Add ½ cup water to create a stock. Season with salt then return chicken to the pan. Cover with a tight fitting lid and simmer gently until chicken is cooked through, about 20 minutes. Finish with sultanas and a squeeze of lemon. Remove the chicken and simmer until sauce has reduced.
- For the Pilau, soak basmati rice in water and set aside.
- Place a large frypan over medium-high heat and add 2 tablespoons ghee. Once melted, add onions and cook until golden. Remove from the pan and set aside three quarters for garnish.
- Add ginger, sugar, squeeze of lemon, cinnamon stick and bay leaves to the pan.
- Drain rice well and add to the pan. Stir to toast slightly without colouring. Add boiling water and cover with a tight fitting lid. Reduce heat to low and simmer until rice has risen to meet top of water and is fluffy. Make 4-5 small pockets over the rice with back of spoon and pour in saffron liquid. Allow rice to soak up remaining liquid on lowest possible heat or set the saucepan on cast iron flat pan to prevent the base of the rice from burning, about 10 minutes. Season to taste.
- For the Plum Chutney, place plums, cranberries and prune juice into a small saucepan and simmer until liquid has reduced by about ¾ and thickened in texture. Add salt, amchur powder and chaat masala, to taste.
- Place flaxseed oil into a small saucepan. Add cumin seeds and cook until fragrant, about 1 minute. Pour into the chutney. Remove from the heat and transfer to a small serving bowl.
- Serve the Pilau, Korma and Chutney in bowls on a large serving bowl.
