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Chicken korma

 



Method 1


Ingredients


1 onion

chopped

2 garlic cloves

roughly chopped

thumb-sized piece ginger

roughly chopped

4 tbsp korma paste

4 skinless, boneless chicken breasts

cut into bite-sized pieces

50g ground almonds

plus extra to serve (optional)

4 tbsp sultanas

400ml chicken stock

¼ tsp 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.


2

step 3

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


3

step 4

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


4

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 kg chicken, cut into pieces

- 2 large onions, finely sliced

- 1 cup yogurt

- 2 tsp ginger-garlic paste

- 1 tsp turmeric powder

- 1 tsp red chili powder

- 1 tsp coriander powder

- 1 tsp garam masala

- 1/2 cup cashew nuts, soaked in water

- 1/4 cup milk

- 2 tbsp oil

- Salt to taste

- Fresh coriander leaves for garnishing


Instructions:

1. Marinate the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and salt. Let it sit for at least 30 minutes.

2. In a blender, blend the soaked cashew nuts with milk to make a smooth paste.

3. Heat oil in a pan and add the sliced onions. Cook until they turn golden brown.

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

5. Add the cashew nut paste and garam masala to the chicken. Mix well.

6. Add water as needed to achieve the desired consistency for the curry.

7. Cover the pan and let the chicken cook until it is tender and cooked through.

8. Garnish with fresh coriander leaves before serving.

9. Serve hot with rice or naan.



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