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Chicken korma

Manju Malhi from Food Uncut
A subtly spiced curry with fresh ginger, nuts and coconut milk from Manju Malhi

Chicken korma

Method

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

2. Stir in the cardamom (if using), turmeric, cumin, coriander and salt.

3. Add the tomato puree.

4. Reduce the heat, stir in the chicken and cook for 5-6 minutes.

5. Pour in the coconut milk.

6. Grind the nuts using a pestle and mortar or food processor and add them to the mixture with 200ml of freshly boiled water. Simmer gently for 7 minutes.

7. Add the ginger and garam masala.

8. Serve with naan bread and a crisp green salad.

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Serves: 4

Prep: 25 min
Cook: 20 min

Ingredients
2 tbsp vegetable oil
1 Spanish onion, finely chopped
1 green chilli, finely chopped
1 garlic clove, chopped
2 green cardamoms, lightly crushed (optional)
1/4 tsp Turmeric
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp Salt
1 tsp tomato puree
2 skinless chicken breasts, cut into bite size pieces
100ml coconut milk
5-7 cashew nuts, or almonds
1 cm fresh ginger root, peeled and grated
pinch Garam masala