Chicken Korma is a delicious mild curry best served with rice.
Ingredients
4 Chicken breasts chopped up
2 tbs Greek yogurt
2 small onions chopped
1 thumb size piece ginger finely chopped
4 cloves garlic finely chopped
300ml water
150ml elmela double light cream
Large bunch coriander chopped
1 tbs plain flour
1 chicken stock cube
Oil to fry
1 tsp sea salt
1 tsp black pepper
For your spice mix
1 tbs Ground coriander
1 tbs ground cumin
1 tsp turmeric
1 bay leaf
1 tbs sugar
1 tsp hot curry powder
10 cardamon pods (seeds only)
Method
- Season your chicken with salt and black pepper then Chop your chicken and mix with the yogurt, cover and refrigerate for at least an hour
- In a hot pan add your onion, ginger and garlic pan fry until just browning
- Then add in your spice mix
- Allow to coat and then add in the flour, stock cube and sugar
- Slowly add your water and place a lid on allow to simmer for around 10 minutes until thickened
- Use a stick blender to blend the sauce until smooth
- Add your chicken to the sauce mixture and add in your cream
- Sprinkle in some coriander if you wish
- Allow to simmer on a low heat for around 15 mins
- Sprinkle with coriander
- Serve with rice
This recipe is from Kirsty Redden. Kirsty is a Cambridge food blogger and home cook, her recipes can be found on Instagram, Facebook and Twitter and a great new recipe site called Cookly Bookly as Lovetocook4ppl
Listen to the method and ingredients:
