Recipe: Chicken Korma

Ingredients

• 1 ½ kg Chicken Breasts
• 1 tbsp Ginger and Garlic Paste
• 150 g Plain Yoghurt
• 3 dried red chillies
• 2 medium Onions - Finely Chopped
• Cooking Oil
• 1 tbsp Ground Coriander
• pinch ground black pepper
• 1 tsp turmeric
• 1 tsp garam masala
• 75 g creamed coconut or coconut milk
• pinch salt to taste
• 2 tbsp ground almonds
• coriander leaves , to garnish

Instructions

Step 1

Cut the chicken breasts into two inch sized pieces.
Mix chicken, ginger, garlic, yogurt, salt and spices in a bowl. Cover and marinade for 3-4 hours or in the fridge overnight.

Step 2

heat some oil in a saucepan. Add onion and chillies and fry for five minutes.

Step 3

Lower the heat, add chicken and marinade. Save some marinade and add later. Stir for 5 minutes.
Add the rest of marinade, cover and cook for 20 minutes.

Step 4

Add in coconut milk and the almonds, simmer for 10 - 15 minutes

Step 5

Add more yogurt, cover. Simmer for further 10 minutes.