Chicken korma

For a speedy and hassle-free spicy chicken supper, try Manju Mahli`s take on a korma
By Manju Malhi
Chicken korma
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes
  • Effort: easy

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 breasts
  • 100 ml coconut milk
  • 5-7 cashew nuts, or almonds, ground
  • 1 cm ginger, grated
  • pinches 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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