With plenty of taste for the adults but mild enough for children this is a great curry recipe for all the family to enjoy. Another recipe that does not take significant time to prepare and can be left to comfortably cook out in the oven or a slow cooker. We serve our Korma with basmati rice, peshwari naan bread, mango chutney and chopped banana mixed in natural yoghurt.
50g flaked Almonds
15g Butter
675g Chicken Breast, cut into bitesize pieces
1 tbsp Sunflower Oil
1 Onion
4 Green Cardamom Pods
2 Garlic Cloves, crushed (or 2 tsp Lazy Garlic)
2 tsp Ground Cumin
1 tsp Ground Coriander
pinch Ground Turmeric
1 Cinnamon Stick
1/2 tsp Chilli Powder
250ml Coconut Milk
120ml hot Chicken Stock
1 tsp Tomato Purée
75ml Single Cream
1 tsp Garam Masala
Salt & Black Pepper
(serves 4)
1. Preheat the oven to 160degs or set your slow cooker to high.
2. Dry fry the flaked almonds in a frying pan until lightly toasted. Set aside to cool and grind them until fine in a spice grinder or coffee mill.
3. Heat the butter in a frying pan and gently fry the chicken until browned all over. Set aside the chicken, add the sunflower oil to the fat in the frying pan and lightly fry the onion until lightly browned. Add the garlic & cardamom pods and gently fry for a further minute.
4. Add the ground almonds, cumin, coriander, turmeric, cinnamon stick and chilli to the pan and gently fry for about 1 minute.
5. Transfer the mixture to a ceramic cooking pot or slow cooker. Add the coconut milk, stock and tomato purée to the pot/slow cooker and stir in. Add the chicken and season with salt & pepper.
6. Cover and cook for 3 hours until the chicken is tender. Stir in the cream and garam masala and continue to cook gently for a further 30 minutes.
7. Serve taking care to remove the cinnamon stick and cardamom pods.
No comments:
Post a Comment