Start this recipe by removing any fat off the chicken. Slash the flesh with a sharp knife and rub over the oil. Mix together all the spice ingredients and rub into the chicken, coating all over. Allow to marinate for 2 hours if possible. When ready, heat a large griddle pan and cook the spiced chicken thighs for 4-5 minutes on each side until cooked through. Meanwhile, make the dipping sauce by dry frying the broken cardomon pods in a pan for a minute. Add in the kaffir leaves, coconut milk and the korma sauce and cook for 10 minutes together. Remove off the heat and stir in the cashew nuts and chopped coriander. Serve the spiced chicken thighs with the cooked basmati rice and the coconut cream korma sauce on the side.

Serves 2

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