Chicken Korma
Ingredients
Korma
- 2 tbsp. curry powder
- 1 tbsp ground turmeric
- 2 tbsp garam masala
- ½ tsp ground coriander seed
- ½ tsp ground cinnamon
- ½ tsp ground cumin
- ¼ tsp. ground cardamom
Then
- 4 chicken breasts
- 2 tsp sunflower oil
- 3 tbsp ghee or oil divided
- 100 g ground cashew or almonds chopped
- 3 onions sliced
- 4 cloves garlic chopped
- 1 cm ginger chopped
- 200 ml natural yogurt
- 3 tbsp korma spices
- 3 to matoes diced
- 200 ml vegetable stock divided
- 300 ml coconut milk
- ½ small red chili de-seeded and chopped
- 4 tbsp. fresh coriander
- 1 tbsp. flaked almonds optional
- Salt and pepper
Method
- In a bowl, combine the chicken with some sunflower oil and sprinkle over 1 tbsp of garam masala, 1 tbsp. curry powder. Stir to coat the chicken pieces in the spices. Leave to marinate for 30 minutes minimum.
- In the meantime, in a food blender, place the almond, 1 onion, garlic, ginger, yogurt and the second tbsp of garam masala, and curry powder and all the other dry spices. Blend until smooth texture is achieved.
- Next, in a saucepan, over medium heat, drizzle the ghee and add the rest of the onions. Sauté for 2 minutes then add the marinated chicken. Cook for a further 2-3 minutes to colour. Add the almond mixture, diced tomatoes, vegetable stock, coconut milk and chilli. Bring to simmer and cook on low heat covered for 20-25 minutes until the chicken pieces are cooked through.
- Remove from the heat, check the seasoning and serve with a sprinkle of fresh coriander and some flaked almond.
