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/3½fl 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
½ tsp cayenne pepper
For the onions
1 tbsp vegetable oil
2 tsp cumin seeds
4 cloves garlic
3cm/1¼in piece fresh ginger
3 onions, finely chopped
50g/2oz flaked almonds, lightly crushed
100ml/3½oz 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 1½oz self-raising flour
½ tsp caster sugar
10 tbsp water (plus extra if needed)
½ tsp salt
1 tbsp vegetable oil
Source: Spar
