Chicken korma
By: Manju Malhi
- Prep time:
- 25 mins
- Cook time:
- 20 mins
- Serves:
- 4
A subtly spiced curry with fresh ginger, nuts and coconut milk from Manju Malhi
Tips and suggestions
- Drink with...
- Riesling
Ingredients
- 2 tbsp vegetable oil
- 1 Spanish Onion, finely chopped
- 1 green chilli, finely chopped
- 1 clove Garlic, chopped
- Green cardamom, lightly 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
- 1 cm fresh Ginger, peeled and grated
- pinch Garam masala
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.









Comments & Ratings
You need to be logged in to comment or rate this recipe
Register
Latest Comment
Just made this meal for the first time, it was very good and easy to do . The family loved it