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Easy Morning Healthy Breakfast

Easy Morning Healthy Breakfast

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Prep Time

0 mins


Cook Time

1hrs 35mins



3-4 Peoples


Sam Richards


  • 4 onions
  • ½ tsp ground cardamom
  • 4 garlic cloves
  • 4 cinnamon sticks
  • A thumb of ginger
  • ½ tsp ground turmeric
  • 2 tbsp ghee
  • ¼ nutmeg
  • 825 g chicken drumsticks
  • 300ml hot chicken stock
  • ½ tsp fenugreek
  • 350ml yogurt
  • 1 tbsp garam masala
  • 75g ground almonds
  • 2 tbsp ground ginger


1. Step

Peel the onions and finely chop them. Peel and finely grate the garlic cloves and the ginger. Set aside.

2. Step

Spoon 1 tbsp ghee into a large pan and warm to a medium-high heat. When the pan is hot, add the chicken drumsticks. Season with a pinch of salt and pepper. Cook the chicken for 3-4 mins on each side, till golden brown. Once browned, transfer the chicken to a plate and set to one side. You can cook the chicken in two batches, so they don't crowd the pan.

3. Step

Reduce the heat under the empty pan to medium-low and slide in the chopped onions. Stir in another 1 tbsp ghee and season with a pinch of salt and pepper. Fry the onions for 20 mins, stirring occasionally, till golden brown and very soft. After 20 mins, add the garlic and ginger, along with ½ tsp fenugreek, 1 tbsp garam masala, 2 tbsp ground ginger, ½ tsp ground cardamom, 4 cinnamon sticks and ½ tsp ground turmeric. Grate in ¼ nutmeg and stir really well. Cook for a further 2-3 mins, till the pan smells aromatic.

4. Step

Pour 300ml chicken stock into the pan. Add the yogurt, ground almonds and 1 tbsp sugar. Stir till well combined. Return the chicken drumsticks to the pan and bring the sauce to a bubble. Once the sauce is simmering, cover the pan with a lid and reduce the heat to low. Cook the chicken gently for 45 mins, or until the chicken is very tender. If the sauce starts to look dry at any point, add a splash of water.

5. Step

Roughly chop the coriander leaves. When the korma has cooked for 45 mins, stir in 75ml double cream and most of the coriander leaves. Taste the sauce and add a pinch more salt if you think it needs it. Serve the korma with the rice, garnished with the remaining coriander.


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  • Bradley Henderson
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