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My Chicken Korma

  • 500g chicken skinned (cubed)
  • 2 tbsp oil
  • 12 black peppercorns
  • 12 green cardamom pods
  • 10 cloves
  • Pinch of cinnamon
  • 1-2 green chillies, left whole
  • Salt and freshly ground black pepper, to taste
  • 1 medium onion, peeled and chopped
  • 200ml water
  • 70g creamed coconut
  • 3 tbsp ground almonds
  • ¾ tsp garam masala
  • good pinch of sugar
  • handful of fresh coriander and stalks, chopped

Marinade:

  • 200ml plain yoghurt
  • 1 tbsp Crushed Garlic
  • 1 tbsp Fresh Ginger (Grated)
  • 2 tsp ground coriander

Method:

  • Mix the marinade ingredients together, add the chicken, stir and marinate for at least 30 minutes or for as long as possible. Cover and put in the fridge if you have time to leave it longer.
  • Heat the oil in a large non-stick pan and add the whole spices, give the pan a good stir and add the onion, green chillies and salt. Fry for about 6 minutes until the onions are golden.
  • Add the chicken along with the marinade and the water. Turn the heat up and bring to the boil, then simmer, covered, over a lowish heat for about 25-35 minutes, depending on the size of the joints, until the chicken is tender, stirring every now and then. Add a splash of water if the pan is getting dry at any stage.
  • Stir in the coconut and almonds, and cook, uncovered, for another 3 minutes until the gravy is creamy.
  • Add the garam masala, sugar and fresh coriander, taste and adjust seasoning. Serve with rice. Enjoy!

Serves 4

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