Chicken Drumstick Korma with Basmati Rice

Cooking time
Serves3-4 people
Gluten-free diets
Chicken Drumstick Korma with Basmati Rice

Braised in an aromatic yogurt and almond sauce, chicken drumsticks are the star of this mildly spiced curry. A slow simmer ensures they are tender and gives them time to soak up all the flavours. A side of fluffy rice turns it into a meal.


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

Prep: 10 mins | Cook: 1 hr 25 mins

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1. Peel the onions and finely chop them. Peel and finely grate the garlic cloves and the ginger. Set aside.
2. 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. 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. 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. While korma cooks, cook the rice. Fill and boil your kettle. Rinse the rice under cold water and tip it into a large pan. Add 600ml boiling water and a pinch of salt. Cover, bring to the boil, then turn the heat right down. Cook for 8-10 mins, till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5-10 mins to steam and finish cooking the rice.
6. 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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