Chicken korma
By: Manju Malhi
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- Prep time:
- 25 mins
- Cook time:
- 20 mins
- Serves:
- 4
A subtly spiced curry with fresh ginger, nuts and coconut milk from Manju Malhi
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.
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Latest Comment
Just made this meal for the first time, it was very good and easy to do . The family loved it