Chicken Korma – BigOven.com

Chicken Korma recipe – BigOven.com

5 Servings
Chicken Indian
Saute Main Dish Chicken Indian

1 kg chicken breast (ADC note: 3 chicken thighs works)
1 tablespoon ginger grated
3 cloves garlic minced
150 grams plain yogurt
1 dried red chili (ADC note: fresh is okay too)
2 onions grated
1 tbsp ghee or veg. oil
1 tbsp ground coriander
1 pinch black pepper
1 tsp turmeric
1 tsp garam masala
water
75 grams coconut milk
salt, to taste
2 tablespoons ground almonds
coriander leaves finely chopped for garnish
juice of 1/2 lemon

1. Cut the chicken breasts into bite sized chunks
2. Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for 12 hours or in the fridge overnight.
3. Combine the chopped onion and red chili (ADC: original recipe says to puree, I think unnecessary if onion is grated)
4. Heat the ghee/oil in a pan.
5. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat.
6. Turn up the heat, add the onion and chili paste and stir fry for 10 minutes.
7. Add the chicken and the marinade and continue to stir fry for another 10 minutes.
8. Add the coconut milk and enough water to *just* cover the chicken and bring to the boil, stirring until the coconut is dissolved. Stir in the ground almonds.
9. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).
10. Remove from heat, add lemon juice and salt to taste. Mix well.

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