Chicken Korma
Per serving
This is a rich, coconutty, velvety korma which really tastes like the real thing. It won't have the artificial 'neon' yellow that Indian takeaways do, but it'll taste all the better for it.
Ingredients
2 serv.- coconut milk↗13 1⁄2 ounces
- double cream↗150 ml
- chicken breasts↗2
- salt and pepper
- sugar↗1 pinch
- onions↗3
- garlic cloves↗2
- gingerroot
half a thumb
- cumin seeds↗2 teaspoons
- coriander seeds↗2 teaspoons
- black peppercorns↗1 teaspoon
- cardamom pods↗2
- clove↗1
- turmeric↗1 teaspoon
- garam masala↗1 teaspoon
optional
- chili powder↗
- sunflower oil or ghee↗
- lime, juice of↗1
Step-by-step instructions
- 1
Put all the spices in a dry frying pan over a low heat, and roast them for 30 seconds to bring out the oils. Tip them into a pestle and mortar and crush. Add the turmeric and chilli powder.
- 2
Gently fry the onions, garlic and ginger in oil until soft. Chop the chicken breasts into cubes, or however you like it. Add to the frying pan, turn up the heat and tip in the crushed spices and garam massala. Season with salt and pepper.
- 3
Add coconut milk, lime juice and cream. Simmer Gently for about half an hour.
- 4
Serve with fresh coriander and rice.
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