Chicken korma

Recipe from: 5/23/2002 12:00:00 AM
Ingredients 19
Servings 6
Time

Ingredients

  • 1
    chicken, cut into pieces
  • 300
    ml
    chicken stock
  • 25
    ml
    lemon juice
  • 2
    cinnamon sticks
  • 2
    bay leaves
  • 1
    onion, chopped
  • 80
    ml
    oil
  • 25
    ml
    masala or mild curry powder
  • 20
    ml
    mustard seeds
  • 4
    garlic cloves, crushed
  • 20
    ml
    grated fresh ginger
  • 1
    chilli, seeded and finely chopped
  • 50
    ml
    water
  • 150
    ml
    plain yoghurt
  • 15
    ml
    cornflour
  • 80
    ml
    seedless raisins
  • 80
    ml
    flaked almonds
  • 125
    ml
    cream
  • salt and black pepper
 

Method

 
Place the chicken pieces, stock, lemon juice, cinnamon and bay leaves in a saucepan and bring to the boil.
Reduce the heat and simmer for 30 minutes.
Sauté the onion in the oil until tender, add the masala, mustard seeds, garlic, ginger and chilli and sauté until fragrant.
Add the water and bring to the boil.
Add the mixture to the chicken and stir.
Mix the yoghurt and cornflour and stir into the sauce.
Simmer for 30 to 45 minutes.
Add the raisins, almonds and cream and simmer for 15 minutes.
Season with salt and pepper and serve with couscous or rice.
 

Read more on: poultry  |  sauté
 

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