Thursday, 4 October 2012

Easy Chicken Korma

This is a really easy mid-week dish to make for the family! I'm not normally a Korma fan but this isn't super sweet / coconuty (if that's a word), it's really quite nice.. Hope you like it! Chicken breast or mini breast fillets
1 heaped teaspoon of finely grated fresh ginger
2-3 cloves of garlic, minced 
150g thick (plain) yogurt
1 dried red chilli (optional)
2 finely chopped onions 
1 tbsp ghee or veg. oil
1 tbsp ground coriander 
Pinch of ground black pepper 
1 tsp turmeric 
1 tsp garam masala 
75g creamed coconut 
salt, to taste 
2 heaped tbsps ground almonds 
finely chopped Coriander Leaves, to garnish 
juice of  1/2 lemon (I haven't done this cause we never seem to have lemons in the house)


1. Cut the chicken breasts into bite sized chunks
2. Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for as long as you can preferably overnight in the fridge.
3. Liquidise the chopped onion and red chillies, add a little water if you need to. blend until smooth.
4. Heat the ghee/oil in a pan.
5. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat.
6. Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes.
7. Add the chicken and the marinade and continue to stir fry for another 10-minutes.
8. Add the creamed coconut and enough water to *just* cover the chicken and bring to the boil, stirring until the coconut is dissolved. Stir in the ground almonds. 
9. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).
10. Remove from heat, add lemon juice and salt to taste. Mix well. Sprinkle coriander for garnish.
11. Boil up some basmati rice and some cauliflower if you like and it's all done!

(I found this recipe on Jamie's forum but have tweaked it slightly, I take no credit for coming up with it)


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