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Chicken Korma

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Description:
The mild & creamy sauce is flavoured with a combination of fragrant spices such as coriander seeds, ginger & cinnamon, that are fried together to release their wonderful aroma. Serve with plain naan bread or steamed rice.

Submitted by Rach


Date Added:	June 22, 2008	Season:
Category:	Curries	Prep. Method:
Calories:		Dish Type:
Submitted By:	4	Cuisine:
Prep. Time:

Ingredients:

4 boneless, skinless chicken breasts
1/4 pint natural yogurt
2 garlic cloves, crushed
2 tsp turmeric
1 1/2 oz butter
1 large onion, sliced
5cm piece of fresh root ginger, peeled & grated
1 tsp chilli powder
1 tsp coriander seeds, crushed
10 whole cloves
1 tsp salt
5cm piece of cinnamon stick
1 tbsp cornflour
1/4 pint single cream
1 oz unsalted cashew nuts, to serve

Directions:

Score each chicken breast with a sharp knife.
In a large bowl mix together the yogurt, garlic & turmeric, add the chicken & coat well. Cover & marinate overnight in the fridge.
In a large frying pan melt the butter, add the onion & cook until soft & browned, stir in the ginger, chilli powder, coriander seeds, cloves, salt & cinnamon stick & cook for 2-3 minutes
Add the chicken and its marinade & cook on a gentle heat for 20-25 minutes until the chicken is completely cooked.
Blend the cornflour & cream together & stir into the chicken, reheat very gently to prevent cream from curdling.
Sprinkle over the cashew nuts to serve

Rating: ()

Added On: June 22, 2008

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