Chicken Korma

Name: Chicken Korma
Ingredients: 2 tablespoons vegetable oil; 1 Spanish onion, finely chopped; 1 green chili pepper, finely chopped; 1 garlic clove, chopped; 2 green cardamoms, lightly crushed (optional); 14 teaspoon turmeric; 14 teaspoon ground cumin; 14 teaspoon ground coriander; 14 teaspoon salt; 1 teaspoon tomato paste; 2 skinless chicken breasts, cut into bite size pieces; 7 tablespoons coconut milk; 5 -7 cashew nuts; 1 teaspoon fresh gingerroot, peeled and grated; 1 pinch garam masala

15 ingredients

10 steps

Ingredients

2 tablespoons vegetable oil
1 Spanish onion, finely chopped
1 green chili pepper, finely chopped
1 garlic clove, chopped
2 green cardamoms, lightly crushed (optional)
14 teaspoon turmeric
14 teaspoon ground cumin
14 teaspoon ground coriander
14 teaspoon salt
1 teaspoon tomato paste
2 skinless chicken breasts, cut into bite size pieces
7 tablespoons coconut milk
5 -7 cashew nuts
1 teaspoon fresh gingerroot, peeled and grated
1 pinch garam masala

Directions

1

Heat the oil in a deep saucepan or wok and add the onion, garlic and chili.
2

Fry for 5 minutes over a medium heat.
3

Stir in the cardamom (if using), turmeric, cumin, coriander and salt.
4

Add the tomato paste.
5

Reduce the heat, stir in the chicken and cook for 5-6 minutes.
6

Pour in the coconut milk.
7

Grind the nuts using a pestle and mortar or food processor and add them to the mixture with 1 cup of freshly boiled water.
8

Simmer gently for 8 minutes.
9

Add the ginger and garam masala.
10

Serve with naan bread and a crisp green salad.