Chicken Korma

Serves: 4

Cuisine:

Indian

Recipe Type:

Main Courses

Kitchen-to-Table:
Heat Rating:

Mild

Dietary:

Gluten Free

Good Using:

Chicken

Ingredients

  • Ghee (or oil) - 4tbsp
  • Onions - 2 finely chopped
  • Garlic Cloves - 4 crushed
  • Root Ginger - 5cm peeled & grated
  • Korma Spice Blend - 4tsp
  • Yoghurt - 250g / 8oz
  • Chicken Breasts, Diced - 4
  • Chicken Stock - 250ml / 8fl oz
  • Double Cream - 200ml / 7fl oz
  • Almonds, Ground - 40g / 1oz
  • Salt & Sugar - to taste
  • Almonds, Flaked - 50g / 2oz
  • Cashews - 50g / 2oz

Method

Chicken Korma Recipe

1) Heat the ghee (or oil) in a heavy frying pan, add the onions, garlic & ginger and stir-fry until golden.

2) Mix in the Korma spice blend and fry for a further minute.

3) Add yoghurt, a couple of tablespoons at a time and stir-fry until moisture from yoghurt is evaporated. Repeat until all yoghurt added.

4) Add the chicken and fry for a further 3 to 4 minutes, then add the stock and simmer for 15 minutes.

5) Stir in the cream & ground almonds and simmer gently until the consistency of thick cream.

6) Add salt & sugar to taste, garnish with toasted almonds & cashews. Serve hot with basmati rice (serves 4).

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