Chicken Korma Chicken Korma is a very popular recipe 1½ kg free range chicken fillets (cut into bite size chunks) 1 tbsp ginger (peeled and finely grated) 3 cloves garlic (crushed) 175 ml yoghurt (thick
Chicken Korma
Chicken Korma is a very popular recipe
- 1½ kg free range chicken fillets (cut into bite size chunks)
- 1 tbsp ginger (peeled and finely grated)
- 3 cloves garlic (crushed)
- 175 ml yoghurt (thick natural)
- 30 ml cooking oil
- 1 tbsp ground coriander
- 1 pinch black pepper
- 1 tsp turmeric
- 1 tsp garam masala
- 1 red chilli (deseeded and finely chopped)
- 2 onions (finely chopped)
- 1 can coconut cream
- 40 g almonds (ground)
- 1 dash lemon juice
- 1 pinch salt
- 1 dash coriander (to garnish)
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Mix the chicken with the ginger, garlic and yoghurt, cover and marinade for 3-4 hours
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Heat the oil in a pan
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Add the ground coriander, black pepper, turmeric and garam masala and stir-fry for about 1 minute over a low heat
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Turn up the heat, add the chilli and onion and stir-fry for 10 minutes
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Add the chicken and the marinade and cook for a further 10 minutes
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Add the coconut milk and bring to the boil, stirring regularly
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As soon as the mixture boils, reduce heat to low, cover the pan and simmer until the chicken is tender – about half an hour
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Remove from the heat, stir in the ground almonds, lemon juice and salt to taste
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Mix well and sprinkle with chopped coriander
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Serve with onion bhaji and pilaf rice or rotis