11 December 2012,22:11
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PrintCHICKEN KORMA
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Using a sharp knife, remove any visible fat from the chicken breast portions and cut the meat into small cubes.
- Put the garlic and ginger into a food processor or blender with 2 tablespoon water and process to a smooth, creamy paste.
- Heat the oil in a large heavy pan and cook the chicken cubes until browned on all sides. Remove the chicken cubes with a slotted spoon and set aside.
- Add the cardamom pods and fry for 1- 2 minutes. Add the onion and fry for a further 5 minutes.
- Stir in the garlic and ginger paste with cumin and salt ,cook for further 5 minutes.
- Add half the yogurt, stirring in a tablespoonful at a time and cook over a low heat, until it has all been absorbed.
- Return the chicken to the pan. Cover and simmer over a low heat for 5 minutes or until the chicken is tender.
- Add the remaining yogurt and simmer for a further 5 minutes. Garnish with toasted almonds and coriander and serve with rice.
INGREDIENTS
- 750 grams chicken breast portions, skinned
- 3 garlic cloves, crushed
- 2.5cm piece fresh root ginger, roughly chopped
- 1 tablespoon Cooking oil
- 4 green cardamom pods
- 1 onion, finely chopped
- 2 teaspoon ground cumin
- ½ teaspoon salt
- 250 ml natural (plain) low fat yogurt
- Toasted flaked or sliced almonds (optional) and a fresh coriander (cilantro) sprig, to garnish
- Plain rice, to serve
8 comments for “Chicken Korma”
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Hi,i just love Chicken Korma...thanks for sharing us..its just yummy :)
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