
Manju Malhi
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A subtly spiced curry with fresh ginger, nuts and coconut milk from Manju Malhi
A subtly spiced curry with fresh ginger, nuts and coconut milk from Manju Malhi
Chicken korma
Method
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.
Prep:
25 min
Cook: 20 min
Cook: 20 min
Ingredients
2 tbsp vegetable oil1 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
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