Chicken Korma Curry
This recipe was given to me by an Indian acquaintance, who makes this as a staple for her family.
Ingredients
- 750 grams chicken breasts, boneless and skinless, cut into bite size pieces
- 1/2 cup plain yogurt
- 1 bay leaf
- 3 cloves garlic, crushed
- 3 cm piece of ginger, finely chopped
- 2 tablespoons butter
- 2 tablespoons sunflower oil
- 2 onions, finely diced
- 2 teaspoons garam masala
- 1 teaspoon ground tumeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 1 1/4 cup water
- 2-3 cups chicken stock
- 1/2 cup cream
- 4 tablespoons ground almonds
Instructions
- Place chicken in a bowl together with the yogurt, garlic, bay leaf, and ginger. Cover and leave to marinate in the fridge for up to 2 hours – the longer you are able to leave it for, the more flavourful your dish will be.
- When the chicken is ready, heat butter and oil in a pan and gently fry the onion with the garam masala, turmeric, coriander, cumin, and red pepper flakes until the onion is tender.
- Add the marinated chicken and fry for 10 minutes to seal.
- Add the water and chicken stock, reduce the heat to a simmer. and allow to cook for 20 minutes, stirring occasionally.
- Stir in the cream and almonds and simmer for a further 10 minutes, serve topped with fresh coriander with a side of rice or naan bread.
Notes
Easily under $1 per meal per person.
Provided courtesy of good friend, Denise Georgiades.
South Africa.
South Africa.
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