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Friday, 17 October 2014

Curry Week – Day 5

Sally cooked up a storm in the kitchen last night, when she made the curry classic, Chicken Korma.

Ingredients
1kg Chicken breast
1 heaped tablespoon of finely grated fresh ginger
3 cloves of garlic, minced
150g thick (plain) yogurt
1 dried red chilli
2 finely chopped onions
1 tbsp ghee or veg. oil
1 tbsp ground coriander
Pinch of ground black pepper
1 tsp turmeric
1 tsp garam masala
water
75g creamed coconut
salt, to taste
2 heaped tbsps ground almonds
finely chopped Coriander Leaves, to garnish
juice of  1/2 lemon
 
Method
  • Cut chicken breasts into bite-sized chunks
  • Mix chicken with the ginger, garlic and yogurt. Cover and marinade for 12 hours or in the fridge overnight.
  • Liquidise the chopped onion and red chillies, add a little water if you need to. Blend until smooth.
  • Heat the oil in a pan.
  • Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat.
  • Turn up the heat, add the onion and chilli paste and stir fry for 10 minutes.
  • Add the chicken and the marinade and continue to stir fry for another 10 minutes.
  • Add the creamed coconut and enough water to just cover the chicken and bring to the boil, stirring until the coconut is dissolved. Stir in the ground almonds.
  • Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).
  • Remove from heat, add lemon juice and salt to taste. Mix well.
  • I served this with Basmati rice, naan bread, poppadom and mango chutney. Eat and enjoy!

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