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Chicken Korma
A classic from the North of India. A
subtle blend of Coriander, Garlic, Ginger and a few
other “special secrets” rounded with
Creamed Coconut for a very special treat. Mild &
tasty!
Ingredients
- 2 ½ lbs chicken fillet (or boneless thigh cut
into pieces – more tender & never
dry!)
- 5 tbsps cooking oil
- 3 large onions
- Juice of ½ a lemon
- 5oz natural yoghurt
- 3oz creamed coconut (normally found in
“block” form)
- Ground almonds for garnish (optional)
- “Curries4u” Chicken
Korma Spice Pack
Method
Cut chicken into bite size pieces or
leave whole. Add spice pack, yoghurt and lemon juice.
Mix together and marinate for 2 hours or best left
overnight in fridge.
Cut up onions, fry until golden
brown then remove from oil to a separate plate. In the
remaining oil add the chicken and cook until colour
turns, stirring so it doesn’t stick. Reduce heat,
add creamed coconut, 8fl oz warm water and onions.
Simmer for 25-30 minutes, stirring
occasionally. Remove from heat.
The texture should look creamy and
for a finishing touch, optionally sprinkle with ground
almonds.
Price per Spice Pack - €
2.70
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