A rich and fragrant chicken curry. Serve with steamed rice and/or plain gluten free nan bread.
Ingredients
4 tablespoons plain yoghurt
2 level tablespoons (24g) ground almonds
1 tablespoon grated fresh ginger
2 green chillies, de-seeded and finely chopped
a pinch of saffron
2 tablespoons vegetable oil
A pinch of asafoetida
5 whole cardamom pods
3cm piece of cinnamon
2 teaspoons whole coriander seeds
2 teaspoons whole cumin seeds
1kg skinless chicken thighs or drumsticks
400ml tin of coconut milk
Salt and pepper to season
A small handful of coriander leaves, chopped
A squeeze of lemon juice
Instructions
Combine the ground almonds, yoghurt, grated ginger, chillies and saffron in a small bowl
Heat the oil in a large, wide base pan (that has a lid) and gently fry all the remaining spices for about a minute before adding the chicken pieces and allowing them to brown slightly for 2 or 3 minutes
Add the almond and yoghurt mixture to the pan, again frying gently for 2 or 3 minutes
Add the coconut milk, cover with a lid and simmer gently on a low heat for 45 mins - 1 hour, until the chicken is cooked through, stirring occasionally to make sure it's not sticking, if it is then add extra water
The sauce should be fairly thick, if not it can be cooked for longer to reduce it down
Taste it and then season with salt and pepper
Add a squeeze of lemon juice and sprinkle over the chopped coriander before serving
Note: You might want to take out the cinnamon and cardamom before serving if you can spot them, I don't normally bother, I just warn people to look out for them. The whole coriander seeds should definitely be left in and enjoyed, you get a very pleasing burst of flavour when you bite into one.
Recipe by Cook Low FODMAP at https://cooklowfodmap.com/low-fodmap-chicken-korma/