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Creamy Chicken Korma

by Jac's Veghead (follow)
Easy (2874)      Dinner (2274)      Chicken (692)      Indian (223)      Curry (173)      Korma (3)      India (2)     
As a vegetarian I feel almost blasphemous writing this recipe but as my other half is a carnivore the occasional meat dish does get cooked in our house. As much as I hate to admit it this did smell beaufitul and he said it was one of the best curries he has ever made.

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Makes: 4 servings

600 grams raw chicken
3 tablespoons oil
1 medium onion
2 garlic cloves
2 teaspoons ginger
1/2 cup natural yogurt
1/3 cup almond meal
1/2 cup cream
1 stock cube
1 packet korma spice mix (27 grams)
1/2 cup water

Rice, roti, coriander and roasted cashews to serve.

Heat one tablespoon of the oil in a pan.

Fry the chicken until slightly browned then set aside.

In the same pan add the rest of the oil and cook the minced garlic and minced ginger. Stir for 3 minutes, reduce the heat and add your korma spice mix.

After a minute or so stir in the yogurt then add the almond meal and cream, stirring the whole time.

Tumble the chicken back into the pan as well as the water and stock cube. Leave to simmer for 20 minutes.

Whilst the sauce in thickening cook your rice, roti, papadums and whatever other garnishes you wish.

Enjoy hot, for a better flavour eat the day after making.

NOTE: For a vegetarian option (yay) replace the chicken with carrots, peas and potatoes.
This is a very mild curry and a bit sweet, add a chilli or two if you like a spicier Korma.

I like this Recipe - 8
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