Chicken korma

Ingredients for 4 people

3 large chicken breast
black pepper
100g low fat natural yogurt
2 large onions
5 garlic cloves
2 tbsp chopped fresh ginger
10 cardamon pods
1 tbsp ground cumin
3 tbsp chopped fresh coriander
1 tsp turmeric
1 tsp chilli flakes (if you prefer hotter add some more)
1 bay leaf
5 whole cloves
1 tbsp plain flour
1 heaped tbsp brown cane sugar
1 tsp mild curry powder
1/2 tsp cinnamon
2 tbsp flaked almonds
70-80g coconut cream (you can get it in block in any corner shop)
salt to taste

160 min · Medium

Directions

1. cut chicken into small bite size cubes, place in plastic bowl, pour yogurt, add freshly ground pepper, mix together cover in cling film and leave in the fridge for at least 2 hours.

2. heat some olive oil in wok or deep frying pan add ginger and chopped garlic fry for a few minutes and add onions. cook until onions are soft

3. add crushed cardamon seeds, cumin, bay leave, turmeric, chilli flakes, cinnamon, curry powder, and pinched off cloves tops. cook together for 5 minutes. add coconut cream, salt, fresh coriander and a cup of water. simmer for another couple of minutes. make sure it wont burn as burned spices can leave strong bitter flavor.

4. add sugar and chicken together with yogurt marinate. cover and cook until chicken is soft. if it gets dry add more water. after about 10-15 minutes take bits of chicken out place on separate frying pan, add flaked almonds ad fry until browned

5. meanwhile take out bay leave from sauce and blend the sauce using stick blender or in food processor (make sure its cool enough). place browned chicken with almonds and blended sauce back in frying pan and bring it to boil for another few minutes.

6. serve with coconut rice (boiled with some sugar and coconut flakes)

main courses, chicken korma, korma from scratch April 24, 2013 09:33

Author Artur