Chicken Korma

A mild but tasty curry for those with delicate taste buds

Serves 4-6 (Estimated) Rating 4 (1-5)

Prep Time 720 Minutes Cooking Time 60 Minutes

May contain nuts

1 kg Chicken breast
1 tablespoon of finely grated fresh ginger
3 cloves of garlic minced
150g thick plain yogurt
2 finely chopped onions
1 dried red chilli
2 tablespoons vegetable oil
1 tablespoon ground coriander
Pinch of ground black pepper
1 teaspoon turmeric
1 teaspoon Garam Masala
75g creamed coconut
Salt to taste
125g ground almonds
Finely chopped Coriander Leaves to garnish
The juice of 1/2 lemon
Cut the chicken breasts into 3cm chunks
Mix the chicken with the ginger garlic and yogurt
Cover and marinade for 12 hours or in the fridge overnight
Liquidise the chopped onion and red chilli add a little water if required and blend until smooth.
Heat the oil in a pan.
Add the ground coriander ground black pepper turmeric and garam masala and stir fry for about 1-minute over a low heat.
Turn up the heat add the onion and chilli paste and stir fry for 10 minutes.
Add the chicken and the marinade and continue to cook for another 10 minutes.
Add the creamed coconut and enough water to just cover the chicken and bring to the boil stirring until the coconut is dissolved.
Stir in the ground almonds.
Reduce heat to low cover the pan and simmer until the chicken is tender (about 30-40 minutes).
Remove from heat add lemon juice and salt to taste.
Mix well and serve.