Bengali chicken korma.
I’ve used cream instead of milk or coconut.
1 whole chicken skinned and jointed. Marinated in plenty of yoghurt and black pepper. Leave for 2-3 hours or overnight marinating.
2 large onions
6 garlic cloves
3 green chillies
Large chunk of ginger
12 green cardamom pods crushed.
3 bay leaves.
1 tbsp cumin powder
1 tbsp coriander powder
1 tsp turmeric
1 tsp chilli powder
3 tbsp double cream
Boiled eggs. 2 per person.
Blitz up the onions, garlic and ginger in a blender.
Heat some oil in a pan then add the onion mixture to the oil for 20 mins on a medium heat. Stir occasionally. Allow the mixture to soften and turn slightly brown.
Add the chillies.
Add the whole spices. Leave for 5 mins.
Add the powdered spices and allow to cook on a medium heat for 10 mins.
Add the chicken mixture and stir. Add a splash of water and leave on a medium high heat. Keep stirring occasionally for 15 mins.
Add water to only just cover the chicken. Cook for 25 mins on a medium heat. Add the boiled eggs. Heat for another 5 mins. Add salt to taste.
Stir in the cream.
Sprinkle with fresh coriander and serve with rice or nan bread.