Wednesday, 2 November 2011

Creamy Chicken Korma

Everybody should have a good curry dish to impress with, perhaps this will be yours. I like a mild creamy curry and Korma is my favourite. Now I admit they're are a lot of spices, but if this becomes a favourite, then they're a good investment also some are also used in the Fajita seasoning mix. I served this with boiled Basmatic rice and freshly baked Naan bread.

Serves 4

2 tbsp Vegetable oil
1 Large onion, chopped
4 Whole cloves
4 Cardamom pods, crushed
4 Skinless, boneless chicken breasts, cut into bite-size pieces  ( I used 350g Quorn Chicken Style Pieces)
3 Garlic cloves, crushed
4 cm Piece of fresh ginger, peeled and grated
1 tsp Ground coriander
¼ tsp Ground allspice
1½ tsp Ground cumin
½ tsp Ground turmeric
1 tsp Mild chilli pepper
2 tsp Tomato purée
75g Ground almonds
250ml Chicken stock
200ml Whipping cream
Salt and freshly ground black pepper

Have everything prepared beforehand so you can concentrate on cooking, all your spices out, chicken and onion diced etc.

Heat the oil in a large saucepan or frying pan and fry the onion, cloves and cardamom pods for a few minutes until the onion begins to soften. Add the chicken, garlic and ginger and, after frying for 4 minutes, add all the remaining spices.

Stir around in the pan, allowing them to release their flavour into the chicken. Add the tomato purée, ground almonds, stock and cream and bring to a simmer.

Do not boil, the cream will split. Cook for about 15 minutes until reduced to the consistency of thick cream.

Taste and add seasoning if it needs it. Serve

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