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Chicken korma

Manju Malhi from Great Food Bites
For a speedy and hassle-free spicy chicken supper, try Manju Mahli`s take on a korma

Chicken korma

Method

1. Heat the oil in a deep saucepan or wok, and add the onion, garlic and chilli and fry for 5 minutes over a medium heat.

2. Add the cardamoms if using.

3. Stir in the turmeric, cumin, coriander, salt and tomato puree.

4. Cut the chicken into bite-sized pieces and add to the pan. Fry over a low heat for 5 minutes.

5. Pour in the coconut milk and add the ground nuts.

6. Stir in 200ml of hot water and simmer for 7-8 minutes, until the chicken is just tender.

7. Add the ginger and sprinkle over the garam masala. Serve with naan bread or basmati rice and a crisp green salad.

Comments add a comment

clarej1985 | Posted 17-Jun-08

I just made this, was very nice although the recipe tells you to use too much water. I made it to the exact measurements but the sauce was very very watery.

Claire146 | Posted 07-May-08

I made this last week and it is better than any Chicken korma I have had from a takeaway or restaurant and very easy to make.

Serves: 2

Prep: 30 min
Cook: 20 min

Ingredients
2 tbsp vegetable oil
1 onion, finely chopped
1 garlic clove, crushed
1 green chilli, finely chopped
2 green cardamoms, slightly crushed (optional)
1/4 tsp ground turmeric
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp Salt
1 tsp tomato puree
2 chicken breasts, skin removed
100ml coconut milk
5-7 cashew nuts, or almonds, ground
1 cm root ginger, grated
pinch Garam masala