Chicken Korma Curry
Created by Busby Firefighter Mohammed
Preparation time: 5 minutes
Serves: 4
Ingredients
2 tablespoons oil2 large chicken breast fillets, skinned and cut into chunks1 clove garlic, finely diced1 large onion, diced1/2 teaspoon ground ginger1/2 teaspoon chili powder1/2 teaspoon ground cinnamon1/2 teaspoon ground white pepper1/2 teaspoon ground turmeric250g tinned chopped tomatoes4 tablespoons chicken stock2 tablespoons ground almonds4 tablespoons double cream4 tablespoons plain yoghurt
Method
Heat oil in a frying pan and fry chicken, garlic and onion until chicken is cooked through. Cut open a small piece to test that it is no longer pink.
Season with ginger, chili powder, cinnamon, turmeric and white pepper and set the heat to medium. Mix in the tomatoes and chicken stock. Return to a simmer, and then stir in the almonds.
Stir in cream and yoghurt then cook gently for 2 to 4 minutes, before serving on a bed of rice.
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