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Korma Korma Korma Kormeleon

Get your galies together and make yourselves a Bengali staple, Chicken Korma. This recipe is by Nadiya Hussain.

Prep time: 20 minutes

Cooking time: 1 hour 30 minutes

Makes: 2


2.5 tbsp butter

1 1/2 tbsp veg oil

2 small bay leaves

1 small cinnamon stick

3 cardamom pods

1 small star anise

5 cloves of garlic

Thumb sized piece of ginger

1tsp salt

1 large onion

2 chicken thighs and 2 chicken drumsticks

3 green chillies

4 eggs

1. Spice Galies Unite

Start this recipe by heating a large pan to medium heat. Add an extravagant 2.5tbsp butter and 1 1/2 tbsp veg oil. Once the oils are hot, add 2 bay leaves, 1 cinamon stick, 3 cardamom pods, 1 star anise. Heat this array of spice galies until they zigazig ah ( a.k.a until they are slightly darkened).

2. Putting on the blitz

In a food processor, blitz 5 cloves of garlic and a thumb sized peice of ginger (not your thumb please). Add a dash of water to make a tastey pastey. Add the paste to the oil and the spices with 1tsp salt. Cook the aromatics over a low heat for 10 minutes.

3. Ogres have layers

Peel back an onions layers to reveal its kind and loving heart, then finely chop the onion. Add the onion to the pot with everything else and cook for 20 minutes. Next, add 100ml water and cook until the onions disintegrate (They shoudl squeal "I'm melting!" if you're doing it right). If its taking too long for the onions to melt away, you can use a patato masher if necessary.

Keep on stirring though, you dont want the onions to burn. Add more water, 100ml at a time if necessary.

4. Cluck the police

Time to add the chicken- stick your 2 thighs and 2 drumsticks in the pan (not your thighs though, take those back out (I bet your glad there's not breasts in this recipe)). Cover the pan and cook over a medium heat for around 15 minutes.

Once the chicken is cooked add the pre-boiled eggs (I guess we know now that the chicken came before the egg) and cook for a further 10 minutes.

If you don't already have some basmati rice on the boil, wash some and stick it on the heat now.

At the end split the three green chillies lengthways and add to the pot .

Serve those crusty dinosaur legs and eggs with some basmati rice.

Dink and sink!

Food for Thought

Lizzy says: "I'm a curry girl through and through. But usually I go for a veggie, lentilly situation - and if I go for a meat curry then I like it tomatoey. This Bengali korma confirmed that I am not a fan of curry with out tomato. It was somehow very creamy and I don't know if that was from the eggs or the onions?? To be fair Nadiya says that in Bengali culture it is fed to weaning babies, which makes sense. While it was not to my taste, I did enjoy making it just to see Kate's crusty old fossilized chicken legs being used, but I don't think I'd make this again. 3/10 "

Kate says: "Having heard about this on the Off-menu podcast from Nadiya herself, we were tempted to try what sounded like an awesome curry dish. However, as you will have seen in our Nasi Goreng curry - I got a bit confused about what exactly a chicken leg is and so it all went a bit wrong for me from the start... No doubt the flavour in this is awesome, but something about eating chicken and eggs together always feels super weird for me and I'm not sure the end result was worth the time it took to make 7/10"

5/10 Gasps


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