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Chicken Korma

Name: Chicken Korma
Cook time: 50 min
Total time: 50 min
Cuisine: Indian
Ingredients: 1 tbsp vegetable oil; 1 onion (chopped); 2 garlic cloves (grated); 1 tbsp root ginger (grated); 3 cardamom pods; ½ cinnamon stick; 300g chicken breasts (cut into pieces); 1 tsp ground coriander; ¾ tsp garam masala; ¼ tsp ground mace; ¼ tsp ground black pepper; 75ml natural yoghurt; 50ml coconut milk; 1 tbsp flaked almonds (toasted); handful coriander (chopped)

Over a year ago 1,911 views

Cook: 50 mins

Indian Main Course

Ingredients

1 tbsp vegetable oil
1 onion (chopped)
2 garlic cloves (grated)
1 tbsp root ginger (grated)
3 cardamom pods
½ cinnamon stick
300g chicken breasts (cut into pieces)
1 tsp ground coriander
¾ tsp garam masala
¼ tsp ground mace
¼ tsp ground black pepper
75ml natural yoghurt
50ml coconut milk
1 tbsp flaked almonds (toasted)
handful coriander (chopped)

Accompaniment

Method

1
1) Heat 1/2 tbsp of oil in a deep pan. Tip in the onions and fry over a medium heat for 12-15 minutes, stirring occasionally, til they're a rich golden colour.
2) Meanwhile, make a slit down the length of each cardamom pod just deep enough to reveal the tiny seeds.
3) Remove the onions from the heat. Transfer 1/3 to a blender with the garlic, ginger and 1 tbsp of water. Whizz to make a paste. Set aside.
4) Return the remaining onions to the heat and add the remaining oil, cardamom pods and cinnamon and stir-fry for 2 minutes.
5) Stir in the chicken, ground coriander, 1/2 tsp garam masala, mace and black pepper and stir-fry for 2 minutes.
6) Reserve 2 tbsp of yoghurt, the slowly add the rest 1 tbsp at a time, stirring between each spoonful.
7) When all the yoghurt has gone, stir in the onion paste and stir-fry for 2-3 minutes.
8) Stir in 75ml of water, then the coconut milk. Bring to the boil, then simmer, covered for 20 minutes.
9) Remove the cardamom pods and cinnamon and stir in the coriander. Swirl in the remaining yoghurt and garam masala, and scatter with the almonds.