Egusi Chicken Korma (Nigerian x North Indian)

Method

1. Cut the chicken into 3 cm pieces and mix with the yogurt, turmeric and half the salt. Leave to marinate for 20 min (up to 30 minutes at room temperature, or covered in the fridge for longer). The yogurt keeps the chicken juicy.

   Add in this stepBoneless chicken thighs 300 gPlain yogurt 5 tbspGround turmeric ½ tspSalt ¼ tsp

2. Toast the egusi in a dry frying pan over medium-low heat for 2 min, stirring constantly, until it smells nutty and turns faintly golden; it burns quickly, so don't walk away. Tip it into a bowl and stir in a little of the stock to make a smooth, thick paste.

   Add in this stepGround egusi (melon seeds) 80 gChicken stock 70 ml

   medium-low heat

3. Melt the ghee in a 20 cm pot over medium heat. Add the thinly sliced onion and fry for 7 min, stirring, until soft and golden brown. Add the grated garlic and ginger, the finely chopped chilli, the tomato paste and half the garam masala and stir for 1 min, until fragrant.

   Add in this stepGhee 2 tbspOnion 1Garlic cloves 2Fresh ginger, grated 10 gScotch bonnet or green chilli ½Tomato paste 1 tbspGaram masala ½ tsp

   medium heat

4. Add the chicken with all its marinade, turn the heat to medium-high heat and stir for 5 min, until the pieces are white on the outside.

   medium-high heat

5. Stir in the egusi paste and the rest of the stock. Simmer over medium-low heat for 15 min, stirring and scraping the bottom often because egusi sticks. Small soft curds form and the sauce turns creamy, like a korma. The chicken is done when the thickest piece is no longer pink inside (75 °C).

   Add in this stepChicken stock 280 ml

   medium-low heat

6. Stir in the spinach, the rest of the garam masala and the rest of the salt and cook over low heat for 2 min, until the spinach just wilts. Scatter over the chopped coriander and serve with basmati rice or naan.

   Add in this stepSpinach 80 gGaram masala ½ tspSalt ¼ tspFresh coriander (cilantro) 5 g

   low heat