| 9.7°C Dublin

KEVIN'S KITCHEN How to make a delicious chicken korma in four easy steps


Close

Chicken Korma

Chicken Korma

Chicken Korma

INGREDIENTS (Serves 4):

  • 4 chicken breasts
  • 2 tsp sunflower oil
  • 3 tbsp ghee or oil
  • 100g ground cashew nuts or almonds
  • 3 onions, sliced
  • 4 garlic cloves, chopped
  • 1cm fresh ginger, chopped
  • 200ml natural yogurt
  • 2 (1+1) tbsp curry powder
  • 1 tbsp ground turmeric
  • 2 (1+1) tbsp garam masala
  • ½ tsp ground coriander seed
  • ½ tsp ground cinnamon
  • ½ tsp ground cumin
  • ¼ tsp ground cardamom
  • 3 tomatoes, diced
  • 200ml vegetable stock
  • 400ml tin coconut milk
  • ½ small red chilli, de-seeded and chopped
  • Fresh coriander, to serve
  • 1 tbsp flaked almonds, optional, to serve

METHOD:

  1. In a bowl, combine the chicken with some sunflower oil and sprinkle over one tablespoon of garam masala and one tablespoon of curry powder. Stir to coat the chicken. Leave to marinate for a minimum of 30 minutes.
  2. In the meantime, in a food blender, place the almonds, 1 onion, garlic, ginger, yogurt, remaining curry powder and garam masala and all the other dry spices. Blend until a smooth texture is achieved.
  3. Next, in a saucepan over medium heat, drizzle the ghee and add the rest of the onions. Sauté for 2 minutes then add the marinated chicken. Cook for a further 2-3 minutes to colour. Add the almond mix, tomatoes, stock, coconut milk and chilli. Bring to a simmer and cook on low heat, covered, for 20-25 minutes until the chicken is cooked through.
  4. Remove from the heat and serve with a sprinkle of fresh coriander and flaked almonds.

Sunday World Newsletter

Sign up for the latest news and updates

This field is required This field is required

Download the Sunday World app

Now download the free app for all the latest Sunday World News, Crime, Irish Showbiz and Sport. Available on Apple and Android devices

Sunday World


Privacy