Chicken Korma - Takeaway Style! |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I was sick of getting recipes for curries that never end up like you expect. Get a takeaway korma, and it's got lots of sauce for dipping your naan in. You can achieve this without too much hassle. This is the latest version of my korma research! Ingredients:
1 onion |
1 yellow bell pepper |
400 ml chopped tomatoes (drained) |
1 garlic clove |
1 teaspoon fresh ginger |
2 tablespoons fresh coriander (chopped) |
1 1/2 teaspoons garam masala |
1 teaspoon turmeric |
1 teaspoon ground coriander |
1/4 teaspoon chili powder |
1 tablespoon sultana (chopped) |
50 g creamed coconut (grated) |
1 pinch salt |
2 teaspoons olive oil |
2 chicken breasts |
1 teaspoon cumin seed |
125 ml double cream |
Directions:
1. Take all the items on the list EXCEPT olive oil, chicken, cumin, and cream, and chop before adding to a blender.
2. Pulse and blend mixture until smooth as possible. Set aside.
3. Heat olive oil in a hot large frying pan/saucepan.
4. Cut chicken into small pieces and fry until beginning to brown. Add cumin seeds and continue until nicely browned. Overall chicken browning time should be around 8 minutes.
5. Add blended ingredients to the chicken, cover, and simmer on a moderate heat for 15 minutes Stir regularly to prevent sticking.
6. Finally add cream, and allow to heat through.
7. Check seasoning, add more coconut and coriander if required.
8. Serve with naan and boiled rice.
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