To prepare a delightful dish from the following ingredients, you begin with a marinade for the chicken. This involves 4 sizable chicken breasts. Create the marinade using 5 tablespoons of plain yoghurt, a grated piece of ginger roughly the size of your thumb, three grated garlic cloves, a teaspoon each of turmeric, garam masala, and ground coriander, and some salt. Stir everything together until the chicken pieces are uniformly coated, then leave it covered in the refrigerator. Ideally, this should be done the night before.
Now, on to the sauce which starts with heating 3 tablespoons of vegetable oil in a shallow dish or pan. Put in the chicken and briefly cook on medium until it takes on a golden hue. Take out the chicken and set it aside.
Next, put the same pan back on the heat and add sliced onion, grated ginger and garlic. Sauté this mix gently, frequently stirring over the span of 8 to 10 minutes until softened. Then comes the fun part; add a teaspoon each of garam masala and turmeric, two teaspoons of ground coriander, ten cardamom pods, and half a teaspoon of chilli powder. Stir this vibrant mix for 3 minutes before introducing 200ml of chicken stock to it, as well as a tin of full fat coconut milk, a teaspoon of sugar and a smoothly mixed cornflour-water solution. The next step is letting the blend simmer, before introducing the chicken chunks back in, scrupulously checking the seasoning, and allowing it to simmer for 20 minutes with regular stirring. A sprinkle of desiccated coconut and coriander leaves would add the final touches to your garnishing endeavours.
Once the korma has been left to bubble gently for a duration of 20 minutes, it’s time to ensure the flavours are well-balanced before taking it off the hob. Embellish your dish with a scattering of toasted desiccated coconut, sprigs of coriander and a swirl of yoghurt. Accompany this meal with a portion of hot, steamed rice.