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Chicken korma

 


Method 1

Ingredients

1 onion, chopped

2 garlic cloves, roughly chopped

thumb-sized piece ginger, roughly chopped

4tbsp korma paste

4 skinless, boneless chicken breasts, cut into bite-sized pieces

50g ground almonds, plus extra to serve (optional)

4tbsp sultanas

400ml chicken stock

golden caster sugar

150g pot 0% fat Greek yogurt

small bunch coriander, chopped

STEP 1

Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and whizz to a paste.

Aromatics being added to a food processor

STEP 2

Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins.

STEP 3

Add 4 tbsp korma paste and cook for a further 2 mins until aromatic.

STEP 4

Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce.

STEP 5

Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ¼ tsp golden caster sugar.

Hand stirring korma in a pan

STEP 6

Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.

Simmering korma pan

STEP 7

Remove the pan from the heat, stir in a 150g pot Greek yogurt and some seasoning, then scatter over a small bunch of chopped coriander and more ground almonds, if using. Serve with brown or white basmati rice.



Method 2

Ingredients:

1. 1 kg boneless chicken, cut into bite-sized pieces

2. 1 cup yogurt

3. 2 onions, finely sliced

4. 1 tablespoon ginger-garlic paste

5. 1 teaspoon turmeric powder

6. 1 teaspoon red chili powder

7. 1 teaspoon coriander powder

8. 1 teaspoon garam masala

9. 1/2 cup cashew nuts, soaked in water

10. 1/4 cup raisins

11. 1/4 cup cream

12. Salt to taste

13. Oil

14. Fresh coriander leaves for garnishing

Instructions:

1. In a bowl, marinate the chicken with yogurt, turmeric powder, red chili powder, and salt. Let it sit for at least 30 minutes.

2. In a food processor, blend the soaked cashew nuts into a smooth paste.

3. Heat oil in a pan and sauté sliced onions until they turn translucent.

4. Add ginger-garlic paste and cook until the raw smell goes away.

5. Add the marinated chicken to the pan and cook until the chicken is slightly browned.

6. Stir in the garam masala, coriander powder, and cashew nut paste. Mix well.

7. Add water as needed to reach your desired consistency.

8. Let it simmer on low heat until the chicken is cooked through.

9. Stir in the cream and raisins. Cook for an additional 5 minutes.

10. Garnish with fresh coriander leaves before serving.



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