A ROYAL PORTFOLIO RECIPE: CHICKEN KORMA
Bring The Royal Portfolio Dining Experience Home.
As many of our guests stay at home to combat the spread of Covid-19, we wanted to share some of our Executive Chefs’ favourite recipes for you to try at home.
Rich and creamy with just a touch of spice, Executive Chef Veronica Canha-Hibbert’s Chicken Korma is easy to make and packed full of amazing flavour. When making this delicious curry she always uses her version of India’s famous Garam Masala, an aromatic blend of spices, to achieve a more authentic taste.
Homemade Garam Masala Ingredients
3 1/2 tablespoons ground cardamom
2 1/2 tablespoons cinnamon
1/2 teaspoon grated nutmeg
3 tablespoons ground cloves
3 tablespoons coarse ground black pepper
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
Add the spices to a dry heavy-based pan and cook on medium heat, stirring frequently until you can smell the spices. Let them cool before adding them to a covered container to use within 2 months.
Chicken Korma Ingredients
6 chicken thighs boneless and skinless
2 tablespoons tomato paste
1 tablespoon-sized piece of fresh ginger peeled
2 cloves garlic
1 tablespoon garam masala
1/4 teaspoon crushed red pepper
1/2 teaspoon paprika
1 teaspoon ground cardamom
1/2 teaspoon Maldon salt
1/2 teaspoon turmeric
1/2 cup cashews
3/4 cup Greek yoghurt
1 tablespoon canola oil
3 tablespoons butter
1 onion diced
1/4 cup full cream yoghurt
handful fresh coriander
2 handfuls baby spinach
Cut the chicken thighs into large chunks and put them in a large bowl. Add the tomato paste, ginger, garlic, garam masala, crushed red pepper, paprika, cardamom, salt, turmeric and cashews into a food processor on high speed until completely smooth. Add the mixture to the bowl with the chicken along with the yoghurt and mix well. Cover and refrigerate for 1-2 hours. Add the canola oil and butter to a large cast-iron skillet or heavy skillet on medium-high heat. Add the onions and cook for 5-7 minutes, or until just caramelized. Add in the chicken and cook for 12-15 minutes or until the chicken is cooked through. Add the full cream yoghurt to the pot and mix well, cooking for an additional 3-4 minutes. Stir in baby spinach and coriander and remove from heat and serve once the baby spinach is wilted.
A ROYAL PORTFOLIO RECIPE: NAPOLITANA SAUCE