Adam Liaw’s chicken korma

Name: Adam Liaw’s chicken korma
Cook time: 2 h 30 min
Yield: 6
Cuisine: Indian
Ingredients: 3 tbsp vegetable oil; 2 large brown onions, peeled and sliced; ½ cup natural cashews; ½ cup yoghurt; 1 cinnamon stick; 4 cloves; 3 green cardamom pods, bruised; 1 dried bay leaf; 1 green bird’s eye chilli, halved (optional); 1 tsp garam masala; 2 tsp ground coriander; 2 tbsp fresh coriander leaves, roughly chopped

Adam Liaw

April 25, 2025

easyTime:2 hours +Serves:6

Korma comes from the Urdu word for “braised”, and most modern varieties include a rich gravy of browned onions, yoghurt and nuts.

Ingredients

3 tbsp vegetable oil
2 large brown onions, peeled and sliced
½ cup natural cashews
½ cup yoghurt
1 cinnamon stick
4 cloves
3 green cardamom pods, bruised
1 dried bay leaf
1 green bird’s eye chilli, halved (optional)
1 tsp garam masala
2 tsp ground coriander
2 tbsp fresh coriander leaves, roughly chopped

CHICKEN AND MARINADE

800g chicken thigh fillets, cut into 5cm pieces
½ tsp salt
½ tsp ground turmeric
½ tsp garam masala
2 tbsp garlic and ginger paste
2 tbsp yoghurt

Method

Step 1
Combine the chicken and the marinade ingredients and set aside for at least an hour, but preferably refrigerated overnight.
Step 2
Heat a large saucepan over medium heat and add 1 tablespoon of oil and the onions. Fry the onions for about 6 minutes until browned, then transfer to a blender with the cashews, yoghurt and about ½ a cup of water. Blend to a smooth purée.
Step 3
Return the saucepan to the heat and add the remaining oil. Add the cinnamon, cloves, cardamom, bay leaf and chilli (if using) and fry for a minute until fragrant.
Step 4
Add the chicken and fry for about 5 minutes until the chicken starts to brown. Pour the onion puree over the chicken, stir to combine and bring to a simmer. Simmer for about 10 minutes until the chicken is cooked through and a little oil rises to the top of the pot. Stir through the garam masala and ground coriander, scatter with the coriander leaves, then serve with steamed rice.

Continue this edition

The April 27 Edition