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Chicken Korma Curry

2014-09-13

Recipe Info

  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m

Wonderfully warming this curry is a sure winner.

Ingredients

  • 2 onions, finely chopped
  • 1 garlic clove, crushed
  • 1 red chilli, finely chopped
  • 1⁄4 tsp ground turmeric
  • 1⁄2 tsp ground cumin
  • 1⁄2 tsp ground coriander
  • 1⁄2 tsp garam masala
  • 1⁄4 tsp salt
  • 2 tsp tomato purée
  • 3 chicken breasts, diced in 4cm pieces
  • 150 ml coconut milk
  • 1 cm root ginger, grated
  • 4 tbsp ground almonds
  • 150 ml chicken stock (or more if required)

Method

Step 1

Heat the oil in a deep saucepan or wok, add the onion, garlic and chilli and sauté for 5 to 7 minutes over a medium heat without browning.

Step 2

Stir in the turmeric, cumin, coriander, garam masala, salt and tomato pureé. Add the diced chicken to the pan and sauté over a low heat for 4 minutes.

Step 3

Pour in the coconut milk, ginger and add the ground almonds.

Step 4

Stir in the chicken stock and simmer for 7-8 minutes, until the chicken is just tender.

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