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Chicken Korma
Chef
Intermed..
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A beautiful mild Indian curry that you and the kids will love.

PREP IN
10 MIN
COOK IN
30 MIN
SERVE
4
SHARE &COMMENT
Chicken Korma
Chef
Intermed..
StarStarStarStarStar
SHARE &COMMENT
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.

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