Sunil Ghai is Ireland’s most renowned Indian chef and if you’ve visited his restaurant Ananda in Dundrum, Dublin, you’ll know why. He was born in Gwalior in central India and joined the Jaipur group in Ireland in 2001.

He designed the menu for Ananda with Michelin star chef Atul Kochhar, creating an exciting harmony of traditional recipes and flavours while incorporating some delicate Irish influences like the Goats cheese Tikki with St. Tola cheese from Co. Clare.

It’s a triumphant example of how to respect where you’ve come from, while using the best bounty from your new home.

Here he shares his recipe for the perfect chicken korma with a hint of lavender:

Korma by Sunil Ghai

Ingredients

 

Chicken supremes/breasts diced     450 gms

For the marination

1tsp salt ​

½ tsp​ cardamom powder

200ml buttermilk

a few seeds of lavender

Ingredients for korma sauce

250g/10oz onion ​​​

120g/5oz cashew nuts ​​(soaked)

80g/3oz melon seeds ​​(soaked)

2 green chillies ​​​

2-3 garlic cloves, peeled and crushed ​​​​

6-7 cardamom pods ​​​

½ tsp fennel seeds ​​

½ tsp coriander seeds ​​

1 cinnamon stick​​​

saffron ​​​​

½ tsp turmeric ​​​

2 tbsp tomato puree ​​​

100ml/3 fl.oz cream ​​​​

50-60g/2oz butter ​​​​

 

Method

For the Korma

Take a deep pan, add oil and when it is hot add the whole spices.

Wait until they start to crackle then add onions and sauté for 10 minutes.

Next add all the nuts and seeds, tomato purée and the spices and continue to cook for a few minutes.

Add water and bring to the boil.

When the cashew nuts are soft, take of the heat.

Blend everything and strain it through a fine sieve.

Heat the oil in separate pot add the chicken and sauté over a medium heat and pour the strained sauce over chicken. Cook until the chicken is tender.

Finish by adding the cream and butter.

Adjust the seasoning and sprinkle on a few lavender and a few drops of lime. Check the seasoning and serve immediately