Recipe courtesy of Neven Maguire
The spicing in this korma is absolutely authentic, so it won’t resemble the formula restaurant version. Apparently it is traditionally the emperor’s favourite and it’s now one of mine too. In India it would be garnished with fresh rose petals, but for me it needs nothing more than a scattering of fresh coriander leaves.
2 tbsp rapeseed oil
2 onions, finely chopped
2 garlic cloves, crushed
1 green chilli, seeded and finely chopped (optional)
2 tsp finely grated root ginger
1 tsp garam masala
1 tsp ground turmeric
¼ tsp chilli powder
400g (14oz) can chopped tomatoes
2 tbsp mango chutney, plus extra to serve
1 tsp tomato purée
400g (14oz) can coconut milk
4 x 175g (6oz) boneless, skinless
chicken breasts, cut into 2.5cm (1in) cubes
sea salt and freshly ground
steamed basmati rice, to serve
handful of fresh coriander leaves,
to garnish warmed naan bread or green chilli and coriander flatbreads
Heat the oil in a large pan over a medium-high heat and fry the onions and garlic for 6–8 minutes, until golden brown. Stir in the green chilli, if using, and the ginger and cook for 1 minute, stirring.
Add the garam masala to the pan with the turmeric, chilli powder and a pinch of salt and cook for another minute, stirring. Add the tomatoes, chutney, tomato purée and 4 tablespoons of water.
Stir well to combine, then bring to a fast simmer for 5 minutes, until the sauce is so well reduced that it is almost sticking to the bottom of the pan, stirring occasionally. Stir the coconut milk into the pan and then stir in the chicken. Slowly bring to the boil, then reduce the heat and simmer gently for 10–15 minutes, until the chicken is cooked through and completely tender. Season to taste.
To serve, arrange the basmati rice and chicken korma on warmed plates and scatter over the coriander leaves to garnish. Place the naan or green chilli and coriander flatbreads in a separate dish to pass around at the table along with the mango chutney.