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25
May
Chicken Korma
Chicken Korma
Print recipe
| Serves | 2 |
| From book | Based on The Ashoka Cook School Cookbook |
Ingredients
- 8 tablespoons Vegetable Oil
- 1 teaspoon Ground Cumin
- 1 Medium Onion (finely chopped)
- 1½ teaspoon Garlic Paste
- 1 teaspoon Salt
- ¾ teaspoon Turmeric
- ½ teaspoon Curry Powder
- 1½ tablespoon Tomato Puree
- ½Fresh Tomato (with the skin taken off)
- 400g Chicken Breast (bite-size cubes)
- 250ml Warm Water
- 2 50g Satchet Creamed Coconut
- 300ml Single Cream
Directions
| 1. | Heat the oil in a medium sized pan. Add the onions and cumin seeds and stir frequently for about 10 minutes or until the onions are golden brown |
| 2. | Add the ginger and garlic paste, salt, red chilli, turmeric, curry powder, tomato purée and chopped tomato stirring frequently. |
| 3. | Once the tomatoes have dissolved, add the chicken and stir into the mixture. Keep stirring for 3-5 minutes |
| 4. | Add the warm water to the pan and stir. Cover and reduce the heat. Stir regularly until the chicken is cooked |
| 5. | Add the coconut cream and single cream slowly to prevent splitting. Stir the mixture and reduce until the desired consistency is reached |
