Step by step
Soak the coconut in hot water for 15 minutes, then blitz with 100ml water to a smooth paste.
Heat ghee, add whole spices and cook 30 seconds.
Add onions and cook 12 minutes until pale gold (not brown — colour matters for korma).
Stir in ginger-garlic paste and ground coriander; cook 2 minutes.
Add the chicken and seal on a high heat for 4 minutes.
Lower the heat, whisk the yogurt smooth and add a spoon at a time off the heat to prevent splitting.
Add the coconut paste and 150ml water; simmer 15 minutes, covered, until the chicken is tender.
Finish with cream, rose water, white pepper, toasted coconut and coriander.
Nutrition & allergens
- Energy
- 640 kcal
- Protein
- 40 g
- Carbs
- 12 g
- Fat
- 46 g
- Of which saturates
- 18 g
- Fibre
- 2 g
- Salt
- 1 g
Values are estimated based on the ingredients as written and intended as guidance only. Actual nutrition varies with brand, portion size and cooking method.
Contains
- Dairy (yogurt, cream, ghee)
Free from
- Gluten
- Egg
- Soy
- Peanut
- Tree nuts
- Shellfish
Simple swaps
- Nut-free: Naturally nut-free as written. We never use nuts or nut-derived products in our Richmond kitchen.
- Dairy-free: Swap the yogurt and cream for coconut yogurt and coconut cream, and the ghee for vegetable oil.