Chicken korma with grilled flatbread
Ingredients
- 1 whole chicken, skinned and cut into 10 pieces: 2 drumsticks, 2 wings, 2 thighs and 4 breast portions
For the marinade
- 150g/6oz yoghurt
- 100ml/3陆fl oz double cream
- 1 tbsp caster sugar
- 1 tsp salt
- 6 cloves
- 1 pinch saffron
- 1 cinnamon stick
- 8 green cardamom pods
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 陆 tsp cayenne pepper
For the onions
- 1 tbsp vegetable oil
- 2 tsp cumin seeds
- 4 cloves garlic
- 3cm/1录in piece fresh ginger
- 3 onions, finely chopped
- 50g/2oz flaked almonds, lightly crushed
- 100ml/3陆oz water
To serve
- 2 tsp garam masala
- 1 tbsp chopped coriander
For the flatbread
- 50g/2oz fresh yeast
- 2-3 tbsp lukewarm water
- 500g/1lb 1陆oz self-raising flour
- 陆 tsp caster sugar
- 10 tbsp water (plus extra if needed)
- 陆 tsp salt
- 1 tbsp vegetable oil
Method
For the chicken korma, place all the marinade ingredients together in a large bowl and mix to combine.
Add the chicken pieces and stir well to coat evenly.
Cover and place in the fridge, ideally for 24 hours, but at least overnight.
Preheat the oven to 180C/360F/Gas 4.
For the onions, heat a frying pan until hot, then add the vegetable oil.
Add the cumin seeds, garlic and ginger and stir fry for 30 seconds.
Add the onions and almonds and fry for a further 2-3 minutes.
Place the marinated chicken into a large casserole.
Add the onion mixture and water and stir well to combine.
Cover and place in the oven for 1-1录 hours until the chicken is tender.
Just before serving, stir in the garam masala and chopped coriander.
For the flatbread, crumble the yeast into a small bowl, then whisk in 2-3 tablespoons of lukewarm water.
Sift the flour, salt and sugar into another bowl.
Pour the yeast water onto the flour and add 10 tablespoons of water. Mix to form a dough. Add another tablespoon or more of water if necessary to achieve a pliable dough.
Knead the dough until it is soft and pliable.
Place in a bowl, cover loosely and leave to prove in a warm place for two hours.
Remove the dough from the bowl and knead lightly to knock out the excess air.
Divide into golf-ball-sized balls, then allow to prove for a further 15 minutes.
Roll out to a thin, 14cm/7in disc.
Heat the vegetable oil in a griddle pan until hot, then add the disc and grill for three minutes on each side.
Serve with the chicken korma.
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