Chicken korma
By: Manju Malhi
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Chicken korma
- Prep time:
- 30 mins
- Cook time:
- 20 mins
- Serves:
- 2
For a speedy and hassle-free spicy chicken supper, try Manju Mahli`s take on a korma
Ingredients
- 2 tbsp vegetable oil
- 1 Onion, finely chopped
- 1 clove Garlic, crushed
- 1 green chilli, finely chopped
- Green cardamom, slightly crushed (optional)
- 1/4 tsp Turmeric
- 1/4 tsp ground Cumin
- 1/4 tsp ground Coriander
- 1/4 tsp Salt
- 1 tsp tomato purée
- 2 Chicken breast
- 100ml coconut milk
- 5-7 cashew nuts, or almonds, ground
- 1 cm Ginger, grated
- pinch Garam masala
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.
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Latest Comment
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.
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.