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V.T. Station's Chicken Korma

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A warming, fragrant and simple curry to bring the taste of India in to your kitchen.page29image17618944


50g pistachios

50g plain yoghurt

50g fried white onion

2 medium tomatoes

20g crushed ginger

20g crushed garlic

40g ghee or butter

1 1⁄2 tsp salt

20g chilli powder

20g turmeric powder 

30g garam masala 

1kg chicken stock 

Chicken Marinade

400/450g chicken

1 1⁄2 tsp salt

20g plain yoghurt

20g cashews


Marinate chicken with salt, yoghurt and cashews and keep in fridge to chill until ready to cook (best left for 8 hours).

Preheat oven to 180 degrees. Place all sauce ingredients in a blender togeth- er, blending until a smooth texture is achieved and put aside.

Place ghee/butter in a deep pan on a low heat.

Add garlic and ginger, frying until lightly golden.

Add sauce mix and garam masala, simmering on a low heat for 30 minutes to 1 hour.

While the sauce is simmering, place marinated chicken into the oven on bake for 20 minutes, then switching to grill for the last 10 minutes to give it a slightly crisp outer.

Add the sauce and chicken into the serving dish, and garnish with fresh herbs or yoghurt. Serve with basmati rice or homemade naan/rotis.