We love this rich creamy sauce full of flavour, with aromatic cardamom and cumin. Fit for Mughal kings.
The princely old city of Hyderabad is famed for its Mughlai food, Minarets, poetry, Biryani and bustling markets. Its cuisine is influenced by Persia, South India, and the old Mughal Kings desire for opulent and aromatic ingredients. A slow-cooked royal delight, this sauce makes it super easy to recreate a great korma at home.
This recipe serves 2 (or 1, if you eat like I do!). Just double everything if you want to cook for 4.
– 400g boneless chicken thigh pieces – bite size (or boneless chicken breasts)
– 1 Holy Cow! Mughlai Korma curry sauce (250g)
– 1 tsp ground cashew nuts – optional
– 1 tsp ground almonds – optional
– 1 tbsp sultanas (golden raisens) – optional
– 50ml chicken stock, or 1 cube of oxo chicken
– 1 tbsp of chopped fresh coriander leaves.
– 1/2 tsp of coarsely ground cardamom seeds
- Heat 1 tsp of oil in a pan, and sauté 400gms of boneless chicken breasts pieces for 2-3 minutes.
- Add Holy Cow! Hyderabad Korma Curry Sauce, ground cashew nuts, ground almonds, sultanas, and the chicken stock and simmer for 6-8 mins until the chicken is cooked through. Add water (if necessary) to achieve the consistency you prefer.
- Garnish with chopped fresh coriander leaves and coarsely ground cardamom seeds.
- Serve with Rice or Naan (and maybe a beer!)
Enjoy your Mughlai Korma, a royal treat! It tastes even when reheated the next day (if you are cooking it for eating the next day, then garnish just before you eat).
If you have a bit more time, here are some suggestions:
- Marinate the chicken: With a mix of salt, ground pepper, tumeric and yogurt. Cover with cling film, and leave it overnight (or for at least 4 hours) in the refridgerator.
- Garnish: Roast 2 tbsp of almond flakes, and use them as a garnish.