Chicken korma tagine

Chicken korma tagine


3 people made this

About this recipe: Use a tagine to create a succulent and flavourful chicken korma curry. The steam held in the tagine means that the chicken remains moist and tender, just as it should be. Although traditionally used for Moroccan cooking, the tagine is ideal for anything that benefits from slow cooking.

dobby London, England, UK

Serves: 4 

  • 2 large onions, quartered
  • 3 cloves garlic
  • 1 (3cm) piece root ginger
  • 1 large chilli, seeded
  • 2 tablespoons sunflower oil
  • 1 teaspoon cumin seeds, crushed
  • 1 teaspoon fennel seeds, crushed
  • 4 cardamom pods, crushed
  • 1 teaspoon paprika
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1 pinch ground nutmeg
  • 2 tablespoons ground almonds
  • 200ml chicken stock
  • 1 tablespoon brown sugar
  • 1/4 teaspoon salt
  • 500g chicken breast, diced
  • 100ml single cream
  • 3 tablespoons natural yoghurt
  • 1 tablespoon chopped fresh coriander
  • a few small red chillies, to garnish

Prep:30min  ›  Cook:1hr30min  ›  Ready in:2hr 

  1. Combine the onions, garlic, ginger and chilli in a food processor and blend until a smooth paste forms.
  2. Place the tagine base over a medium heat on the hob (a diffuser is recommended) and warm the sunflower oil. Add the onion paste and cook and stir for a few minutes until fragrant. Add all the spices and the almonds and cook for a further minute.
  3. Pour in the chicken stock then sprinkle in the sugar and salt and bring to a gentle simmer. Finally, reduce the heat to low and add the chicken and the cream. Cover and cook on low for about 90 minutes to 2 hours, or until the chicken is no longer pink in the centre and the sauce is thick and creamy. Remove the lid every 30 minutes or so to give a stir. Towards the end of the cooking time if the sauce needs thickening, increase the heat to medium and allow to simmer uncovered so that the excess liquid can evaporate.
  4. Carefully remove the tagine from the hob and serve in the tagine dish with a few dollops of yoghurt, chopped fresh coriander and some fresh red chillies. Serve immediately.

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