Chicken korma

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Ingredients (15)

30.00 ml	butter
1.00	onion — chopped
1.00	red chilli — chopped
1.00	fresh ginger — grated
3.00 cloves	garlic — cloves, crushed
5.00 ml	turmeric
10.00 ml	cumin
200.00 ml	yoghurt — plain
150.00 ml	cream
2.50 ml	salt
45.00 ml	almonds — ground
600.00 g	chicken breast fillets — skinless
15.00 ml	oil
20.00 ml	fresh coriander — to garnish
30.00 g	almonds — flaked, toasted, to garnish

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Method:

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.