Chicken Korma
Intermed..
A beautiful mild Indian curry that you and the kids will love.
PREP IN
10 MIN
COOK IN
30 MIN
SERVE
4
Chicken Korma
Intermed..
PREP IN
10 MIN
COOK IN
30 MIN
SERVE
4
Introduction
A beautiful mild Indian curry that you and the kids will love.
Ingredients
- 4 chicken breasts, cut into chunks
- 50g butter
- 1 medium onion, thinly sliced
- 3 cloves of garlic
- 1 inch fresh ginger, grated
- 1/2 tsp chilli powder
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp ground turmeric
- 1 tsp ground cumin
- Seeds from 2 cardamom pods
- 500ml natural yoghurt
- To serve:
- coriander leaves, chopped
- Pilau rice
- Naan bread
Method
- 1. Place the chopped chicken in a bowl and cover in half of the yoghurt, 1 clove of garlic, and a pinch of the following: chilli powder, ground coriander, paprika, turmeric and cumin. Leave to marinate for at least 30 minutes (for best results leave overnight).
- 2. Melt the butter in a frying pan and add onion, rest of the garlic, ginger, chilli powder, ground coriander, paprika, turmeric, cumin and the seeds of the cardamom pod. Fry on a medium heat for 3 minutes. Then add the chicken and cook for 8 minutes. Then add the rest of the yoghurt. You may need to add a little bit of water at this stage. Bring the heat down and simmer for 20 minutes.
- 3. Garnish with coriander leaves and serve with basmati rice and naan bread.
