Chicken Korma

A subtly spiced curry with fresh ginger, nuts and coconut milk from Manju Malhi
By Manju Malhi
Chicken Korma
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 25 minutes
  • Effort: easy

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 breasts
  • 100 ml 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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