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Chicken Korma Curry

2015-07-30

Recipe Info

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

Ingredients

  • 4 Irvine’s Chicken Breasts, diced
  • 50ml olive oil
  • 2 cloves garlic, finely chopped
  • 1 onion, finely chopped
  • 1 x 21⁄2 cm piece of ginger, finely chopped
  • 1⁄2 tsp chilli powder
  • 1⁄2 tsp ground cinnamon
  • 1⁄2 tsp ground turmeric
  • 1⁄2 tsp white pepper
  • 250ml tomato purée
  • 4 tbsps chicken stock
  • 2 tbsps ground almonds
  • 4 tbsps double cream
  • 4 tbsps plain yoghurt
  • Salt and freshly ground black pepper
  • Fresh coriander, chopped
  • Poppadoms, to serve

Method

Step 1

Sweat the onion, garlic and ginger in a large casserole dish over a medium heat for 5-6 minutes until soft, stirring occasionally.

Step 2

Add all the spices and continue to cook for 1-2 minutes, stirring occasionally.

Step 3

Add the tomato purée and chicken stock and bring to a simmer.

Step 4

Stir in the ground almonds and the chicken and simmer for 10-12 minutes until the chicken is cooked with no pink showing.

Step 5

Stir in the cream and yoghurt and adjust the seasoning to taste. Spoon into a metal serving bowl and garnish with freshly chopped coriander.

Step 6

Serve in a bowl with poppadoms and rice.

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