Chicken korma

Recipe from: 3/1/2006 12:00:00 AM

Ingredients 15
Servings 4
Time 20

Ingredients

  • 30
    ml
    butter
  • 1
    onion, chopped
  • 1
    red chilli, chopped (remove the seeds for a milder flavour)
  • 1
    thumb-length piece of fresh ginger, peeled and grated
  • 3
    cloves
    garlic cloves, crushed
  • 5
    ml
    turmeric
  • 10
    ml
    cumin
  • 200
    ml
    plain yoghurt
  • 150
    ml
    cream
  • 2.50
    ml
    salt
  • 45
    ml
    ground almonds
  • 600
    g
    skinless chicken breast fillets
  • 15
    ml
    oil
  • 20
    ml
    fresh coriander to garnish
  • 30
    g
    toasted flaked almonds to garnish
 

Method

20
 
Oven temperature: 200°C.
1. Preheat the oven to 200°C. Heat the butter in a frying pan and sauté the onion until soft and shiny. Add the chilli, ginger, garlic, turmeric and cumin and stir-fry for another minute or two. Place the onion mixture in a food processor together with the yoghurt, cream, salt and almonds. Purée until smooth.

2. Cut the chicken breasts into bite-sized cubes and fry in the oil in the same frying pan until golden brown. Add the yoghurt purée to the chicken and stir over a low heat until everything is thoroughly mixed. Increase the heat and simmer until the chicken is cooked and tender.

3. Garnish with fresh coriander and flaked almonds and serve with naan bread and a cucumber, tomato and onion sambal.

 

 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
2 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.