Pete's Food Blog

21. Dec, 2021

Chicken korma

Ingredients:

3 garlic cloves, crushed

2 carrots, juliened

1 onion, sliced

2 bayleaves

10 curry leaves

400g tin crushed tomato

2 tbl tomato puré

120 ml chicken stock

1 tsp salt

1 tbl vegetable oil

1 tsp brown sugar

1 tp each of:turmeric powder, chilli powder, fenugreek seeds, coriander seeds, cumin and garam masala.

400 g chicken breast cut into bite size pieces

1 tsp finely grated ginger

120 ml coconut cream

100g ground almonds

Serve with boiled rice

Method:

Lightly fry the garlic, onion, carrots and ginger. Add the bayleaves, curry leaves, spices, stock, tomato and tomato puré, sugar and salt and simmer with a lid on for 30 minutes.

Leave to cool for 5 minutes and remove the bayleaves, then blitz the sauce in a food processor until smooth.

Return to the pan, add the chicken and cook over a medium heat for 25 minutes or until the chicken is cooked through.

Stir in the coconut cream and ground almonds.

Serve over boiled rice.